RECIPE | HEARTY KALE AND SWEET POTATO SOUP

Spring may be here but there are still those chilly evenings that call for a pot of hearty soup.  I found this recipe in the January edition of the Oprah Magazine and with a few tweaks, this one is sure to stay in my cold weather arsenal.  There are so many textures, flavors and colors in this soup, making it filling without being heavy.

Nutrition Fast Facts:
Kale: rich in beta-carotene, vitamin C, folate, and antioxidants that help fight inflammation.
Sweet potato: also rich in beta-carotene and vitamin C, slow-release carbohydrates to regulate blood sugar levels, and potassium

Ingredients:

• 4 Tbsp unsalted butter
• 2 medium sweet potatoes, peeled and chopped into cubes
• 1/2 tsp. ground cinnamon
• 1/4 tsp. nutmeg
• 2 Tbsp. extra virgin olive oil
• 1 1/2 pound Italian sausage of choice, casings removed
• 1 large chopped carrot
• 1 stalk chopped celery
• 1/2 cup chopped onion 
• 2 pints grape tomatoes
• about 12 sprigs fresh thyme leaves, stripped and chopped 
• 1 Tbsp. paprika
• 5 garlic cloves, sliced
• 2 cups white hominy
• 2 bunches of kale, ribs removed and leaves thinly sliced
• 1 15.5 oz cannellini beans, liquid included
• 4 cups low sodium chicken stock
• kosher salt
• ground black pepper

1. In a large pan, melt the butter over medium high heat. Once the butter begins to brown, add sweet potatoes and sprinkle with cinnamon, nutmeg and a pinch of slat.  Cook until golden brown around the edges.  Transfer to a separate plate or bowl and refrigerate until the soup is ready to be served. 

2. Again, in a large pan, add the olive oil and sausage, cooking over medium-high heat, breaking into small chunks with a wooden spoon.  Cook until brown and transfer to a plate covered in a paper towel.  Use the paper towel to blot off the excess oil and fat and transfer to a large pot.  

3. In the same pan, add carrots, celery, onion, tomatoes and 1/2 tsp each of salt and pepper, cooking over medium heat for about 15 minutes or until the tomato skins begin to blister.  With a slotted spoon, transfer the vegetables into the large pot with the sausage. 

4. Over low heat, add the thyme, paprika, garlic, hominy, beans and chicken stock.  Once the soup has heated for a few minutes, add the kale.  You may need to add the kale in batches depending on the size of your pot.  Cover and cook about 15 minutes or until the kale is tender.  Season with salt (or in my case, Lawry's garlic salt) to taste.  Just before serving, add the sweet potatoes sand stir to reheat them. 

This soup is so divine, I even had it multiple times in one day!

My dog, Kodi, snatched some kale ribs we threw in the backyard as compost and brought it inside as a snack.  Such a goofy one!