Healthy Recipe of the Week

Fall is here.

Clocks fell back and days fell shorter.

Temperatures are dropping as we pull out our winter coats, sweaters, scarves, and mittens from deep inside our closets.

It’s time for a new healthy soup recipe!

*Special thank you to wellness expert, author, and senior Peloton instructor, Emma Lovewell for sharing this recipe. 

Portuguese Kale Soup with Sweet Potatoes

Ingredients

• 4 – 5 tablespoons Extra Virgin Olive Oil
• (1) Pork Sausage (sliced) (*may omit from soup for a vegan/vegetarian option)
• (1) 15-ounce can Cannellini Beans (*may substitute for other beans of choice)
• 1 medium-sized Onion (diced)
• 4 Garlic Cloves (minced)
• 1 – 2 large Sweet Potatoes (about 1 lb.) (scrubbed and cubed) (I recommend Japanese Purple Sweet Potatoes for a boost in nutrients!)
• 6 cups Chicken Broth (low-sodium) (*may substitute for vegetable broth for a vegan/vegetarian option)
• 1 bunch Kale (stems trimmed and cut into 1/2-inch pieces)
• Salt and Black Pepper, to taste

Directions

In a large stockpot, add one (1) tablespoon olive oil and cook sausage (if using) on medium to high heat until most of the fat is cooked off. Transfer half of the sausage to a plate and remove most of the fat.

Add 3 to 4 tablespoons olive oil, onion, garlic, cannellini beans, and sweet potatoes to the pot, stirring occasionally until the onion turn translucent (about 5 to 6 minutes).

Add the chicken (or vegetable) broth and bring to a gentle simmer (about 20 minutes). The potatoes should start to soften and thicken the soup.

Add the kale and season with salt and pepper.

Cook for an additional 5 to 10 minutes. The kale will lose its green color, which okay and expected!

Serve with a hearty bread and glass of red wine or cup of tea. Enjoy!

 

 

 

 

 

Reference

Lovewell, E. (2023, November 8). Portuguese Kale Soup with Sweet Potatoes. Live Learn Lovewell. https://www.livelearnlovewell.com/recipe/portuguese-kale-soup/?fbclid=IwAR0qa4au5GMBZZAYuPtYYjCw2xMbTDxik20rbuPQ5ioJVe2vihK-xsLdghY