Kale (or borecole) is a leafy form of cabbage that does not develop into a 'head', it is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. If you wish to lower the fat content of this soup, use smoked turkey sausage and fat-free beef broth.
1 onion, chopped
1 garlic clove, finely chopped
2 tablespoons vegetable oil
8 cups beef broth
1 (16-ounce) can whole tomatoes, chopped
3 potatoes, peeled and diced
1 pound smoked sausage links
1/2 pound kale, chopped
1 (16-ounce) can garbanzo beans, drained and rinsed
1 teaspoon salt
1/4 teaspoon ground black pepper
- In a kettle, sauté chopped onion and finely chopped garlic clove in oil until soft.
- Add beef broth, chopped whole tomatoes (undrained), diced potatoes, and sausage. Prick the sausage in several places with a fork. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
- Remove the potatoes and sausage. Cut the sausage into diagonal slices and return to the pot. In a bowl, mash the potatoes smooth then return to the kettle.
- Add chopped kale and garbanzo beans. Simmer until the kale is tender, about 10 minutes. Season with salt and pepper.
Makes 8 to 10 servings.