Friday, June 6

Healthy(ier) Summer Vegetable Soup with Kale

Do you ever have those moments when you open the fridge and all you see is a bunch of random ingredients and no clear direction on what to make for dinner? Two nights ago was one of those times at my house. I hate wasting food but had a ton of produce that was going to go bad unless it was eaten soon. This soup is slightly reminiscence of  Olive Garden's Zuppa Toscana soup minus a bunch of calories and still super tasty. During dinner the hubs kept commenting how GOOD this soup tasted. Satisfying as a dinner entree yet not so heavy that you felt guilty after you have eaten a bowl (or two).

Yield 4 Servings

Healthy(ier) Summer Vegetable Soup with Kale
Olive oil
1 large onion, diced
4 celery stalks, finely diced
4 carrots, finely diced
1 Anaheim pepper, finely diced
1 ear of sweet corn, corn removed
4-5 cups low sodium chicken broth
1/2 bunch of kale, chopped (ribs and stems removed)
3 large garlic cloves, minced
1/2- 2/3 cup heavy cream
1 fully cooked chicken sausage, finely chopped (we love the Roasted Red Pepper & Asiago by Al Fresco)
1/2 teaspoon herbes de provence
1/2 teaspoon black pepper

In a large pot over medium heat, add 2 tablespoons olive oil, onion, celery and carrots. Cook for about 4 minutes or until vegetables have begun to soften, add the Anaheim pepper and corn and cook for additional 2 minutes. Add chicken broth (4-5 cups) depending on how "soupy" you like your soup and simmer until vegetables are soft. Meanwhile, in a small skillet over medium heat drizzle a little olive oil and add the chopped kale and garlic, cook for a few minutes or until kale has wilted. Add the wilted kale,  heavy cream, chicken sausage and seasonings to the soup and simmer for a few minutes. Check seasonings and serve.

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