This is a new take on classic Portuguese kale soup. The fiery mustard greens perk up the flavour and are tempered by mellow potatoes and beans.
1 - 2 oz (56 g) spicy turkey sausage link
1 Tbsp (15 mL) extra-virgin olive oil
3 cloves garlic, minced
2 carrots, sliced
1 celery stalk, chopped
1 onion, chopped
Sea salt and ground pepper to taste
1 large Yukon Gold potato, peeled and cubed
4 cups (1 L) water or low-sodium chicken broth
2 cups (500 mL) water
1 - 14 oz (398 mL) can great northern beans, drained and rinsed
1 tsp (5 mL) dried oregano leaves
1 tsp (5 mL) sweet smoked paprika
1 large bunch mustard greens, washed and thinly sliced
Slice sausage into rounds. Heat oil in large stockpot set over medium-high heat. Add sausage and fry until lightly browned on both sides, 3 to 5 minutes. Remove to a plate.
Reduce heat to medium. Add garlic, carrots, celery, and onion to pan. Season with salt and pepper. Saute for 5 minutes.
Add chicken broth, water, beans, oregano, and paprika. Cover and simmer until carrots and potatoes are very tender, 20 to 25 minutes.
Stir in greens and simmer just until wilted, 2 to 3 minutes.
For a thicker soup, remove and pur'ee one-quarter of the soup, then stir it back in pot. Stir in sausage.
Each serving contains: 157 calories; 10 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 22 g carbohydrates; 6 g fibre; 173 mg sodium
source: "Think Green", alive #341, March 2011
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