KALE SOUP
Panera Bread Recipe
Serves 6
2 teaspoons olive oil
6 ounces reduced-fat smoked turkey kielbasa, chopped
1 large onion, chopped
1 rib of celery, chopped
1 garlic clove, minced
6 cups low-sodium chicken broth
2 cups water
8 ounces kale, thick stems removed and leaves sliced, or 2 packages (10 ounces each) frozen kale, thawed and squeezed dry
12 ounces red potatoes, cut into 1/2-inch pieces with skin
1/2 teaspoon smoked paprika
1/2 teaspoon hot red pepper sauce
1/4 teaspoon salt
1 1/2 cups cooked or canned small white beans or cannellini beans, rinsed and drained
Heat oil in a large soup pot over medium heat. Add kielbasa and cook until browned all over, about 5 minutes. Remove to a bowl. Add onion and celery to the pot and cook until soft, 5 to 6 minutes. Add garlic and cook 1 minute. Return kielbasa to the pot and add broth, water, and kale. Bring to a boil over high heat and then reduce heat to medium-low. Cover and simmer until kale begins to wilt, about 10 minutes. Stir in potatoes, paprika, red pepper sauce, and salt. Simmer, covered, until potatoes and kale are tender, about 20 minutes. Add beans and cook just until heated through, about 5 minutes.
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