Portuguese Kale Soup

Shared by: Anni

6 Points Per Serving

1 ounces spicy turkey sausage or Italian sausage

1 1/2 ounces sliced pepperoni, slivered

1 large yellow onion, quartered and thinly sliced

1 medium-size stalk celery, coarsely chopped

14 oz. low-sodium chicken broth mixed with 6 cups water

8 ounces kale, thick stems removed and leaves sliced (or 2 10 oz. packages of frozen kale, thawed and squeezed dry)

1/2 teaspoon minced garlic

12 ounces red skin potatoes, halved and sliced (2 cups)

1/2 teaspoon hot red pepper sauce, or to taste

1/4 teaspoon salt, or to taste

1 1/2 cups cooked red kidney beans or cannellini

Remove the casings form the sausage and discard; crumble the meat. In a stockpot cook the sausage, stirring, over moderate heat for 4 minutes. Add the pepperoni and cook 2 minutes. Drain the sausage and pepperoni on paper toweling. Pour all but 1 teaspoon of the fat from the pot. Add the onion and celery and cook, covered, stirring occasionally, over low heat for 8 minutes. Return the sausage to the pot and add the stock, kale and garlic. Bring to a simmer, cover and cook for 10 minutes. Stir in the potatoes, red pepper sauce and salt, simmer covered for 20 minutes or until potatoes tender. Add the beans and cook just until heated through.

Makes six 1 1/2 cup servings.

Per serving: Calories - 229 Saturated fat - 2 g Total fat - 7 g Protein - 13 g Carbohydrates - 30 g Fiber - 6 g Sodium - 498 mg Cholesterol - 13mg