Ingredients
3/4 cup chopped onion1 tablespoon olive oil2 garlic cloves, minced4 cups reduced-sodium chicken broth2 medium potatoes, peeled and cubed1/4 teaspoon salt1/4 teaspoon pepper1 bunch kale, trimmed and chopped1 can (15 ounces) cannellini beans, rinsed and drained1/2 pound reduced-fat fully cooked Polish sausage or turkey kielbasa, sliced
Preparation
In a large saucepan or Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage; cook over medium-low heat until kale is tender.
