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)
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.