First, I just wanted to thank you for your comments on my last post – I’ve really enjoyed reading about all your food-related goals for the year! It’s exciting to see that many of us have similar ones, and I’m looking forward to hearing about all your successes. Here’s to a prosperous and fruitful new year meeting our goals!
Now that the bustle of the holiday season is over and we’re left to cozy up and settle in for the winter, I’ve been making many a pot of soup around here for dinner. This is one of my new favorites – it’s hearty and satisfying, quick enough for a weeknight meal, and perfect served piping hot on a cold day. Serve it with biscuits as well if you’re extra hungry…either way, make it this week and stay warm!
- 2 Tbsp olive oil
- 1/2 cup diced onion
- 2 cloves minced garlic
- 12 ounces diced turkey kielbasa
- 1 tsp rosemary
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp crushed red pepper flakes
- 2 cups fresh kale, chopped
- 1/2 white sweet potato, cubed
- 1 Idaho potato, cubed
- 2 (15 oz) cans white beans
- 4 cups vegetable broth
In a dutch oven or large sauce pan over medium heat, heat the oil. Sauté the onion until translucent. Add in the garlic and sausage and cook for another 2 minutes.
Add in the rosemary, salt and pepper, red pepper flakes, and kale. Sauté about 3 minutes longer or until the kale begins to wilt.
Add in the potatoes, beans, and broth. Cover and bring to a boil, and then reduce the heat and let simmer until the potatoes are tender, about 15 minutes. Ladle the soup into bowls.