Italian Kale and Potato Soup

Photo: Scott Koeneman

Ingredients

2 teaspoons olive oil

1 1/4 pounds ground turkey Italian sausage

1 1/4 pounds potatoes

1 medium onion, chopped

3 cloves garlic, minced

1 bunch kale washed, stems removed and chopped into pieces

6 cups low-sodium chicken broth

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons crushed fennel seed

1/2 cup low-fat buttermilk

fresh ground pepper to taste

1/4 cup to ½ shredded pe corino

Kale

Preparation

In a large sauce pan, heat oil over medium-high heat. Add sausage, crumble and brown.

Add onion and garlic and saute until onions are just tender, about three minutes.

Meanwhile, create a bouquet garni in cheese cloth with the basil, oregano and fennel. Add it and all remaining ingredients except the kale and buttermilk, bring to a boil, reduce heat, cover and simmer until potatoes are cooked, 10-15 minutes.

Add kale and simmer until it is just tender, less than 5 minutes. Remove from heat and stir in buttermilk. Add pepper to taste, you shouldn't need salt. Top with about a tablespoon of cheese.

Serve with a warm, crusty bread.

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About

I love how the earthiness of the potato, slight bitterness of the kale and sweet spiciness of the turkey Italian sausage blend together in a lightly creamy sauce infused with basil, oregano and fennel. A nearly 2-cup serving works out to only 272 calories with 10 grams of fat and 4 of fiber.