Soup

White Bean, Andouille and Kale Soup

 

Source: Stephanie Witt Sedgwick, Washington Post Service

Soup

White Bean, Andouille and Kale Soup

This hearty soup takes even better the second day.

2 tablespoons olive oil

3/4 cup diced onion (from 1 small onion)

1 medium carrot, diced (1/2 cup)

1 rib celery, diced (1/2 cup)

Salt

8 ounces fresh andouille sausage, casings removed

3 ounces peeled, seeded winter squash, such as butternut, diced

1 medium potato, peeled and diced (6 ounces)

1/2 cup canned no-salt-added chopped Italian-style tomatoes, drained

15.5-ounce can no-salt-added Great Northern beans, drained and rinsed (12/3 cups)

1/3 cup uncooked basmati or long-grain white rice

6 cups no-salt-added chicken broth, or more as needed

Freshly ground pepper

4 ounces kale, baby kale or Swiss chard, thick stems removed and discarded, leaves torn

Heat the oil in a 4-to-5-quart soup pot over medium-high. Cook onion about 3 minutes, until it starts to soften. Add carrot, celery and salt to taste; cook, stirring, 3 minutes. Add sausage; cook about 5 minutes, breaking up clumps. Add squash, potato, tomatoes, beans, rice and broth. Season with salt and pepper to taste. Bring to a boil, cover the pot and reduce the heat to medium-low. Cook about 20 minutes, adjusting the heat to maintain a slow boil, until rice is cooked and potatoes are tender.

While soup is cooking, bring a pot of salted water to a boil. Add kale and cook 2 minutes (1 minute for baby kale). Drain immediately.

Stir greens into finished soup, adjusting seasoning as needed. Makes 8 servings.

Source: Stephanie Witt Sedgwick, Washington Post Service

Per serving: 220 calories, 10 g protein, 24 g carbohydrates, 10 g fat (3 g saturated fat), 35 mg cholesterol, 370 mg sodium, 5 g dietary fiber, 3 g sugar.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category