Diabetic Recipe of the Week: Tuscan Kale Soup

Makes: 6 servings
Ingredients
1 tsp. olive oil
2 medium onions, chopped
2 oz. Spanish chorizo sausage, finely chopped
3 cloves garlic, minced
1 sweet potato, peeled and chopped
1 bay leaf
6 cups low-sodium chicken stock
1 16 oz. can cannellini beans, rinsed and drained
4 cups fresh kale, chopped
1 tsp. dried basil
1/4 tsp. salt
freshly ground black pepper
Preparation
1. Heat oil in a large, heavy bottom Dutch oven or soup pot over medium-high heat.
2. Add onions, and saute 5 minutes. Add sausage and garlic and continue cooking 1 to 2 minutes.
3. Add potato, bay leaf, and stock. Cook 8 minutes until potato is soft.
4. Add beans, kale, basil, salt, and pepper and simmer 5 mihnutes or until thoroughly heated. Discard bay leaf before serving.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
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