POTATO, CHORIZO AND RAPINI SOUP
Hands-on time: 30 minutes Total time: 35 minutes Makes: 6 to 8 servings
Keep a close eye on the potatoes so you don’t overcook them—as soon as a paring knife inserted in the centres of the potatoes slides out easily, they’re done. Garnish the soup with freshly grated Parmesan, if desired, and serve with lemon wedges.
half bunch (about 500 g bunch) rapini
1 tbsp olive oil
1 onion, chopped
¾ cup chopped dry-cured chorizo sausage
700 g yellow-fleshed potatoes (about 5),
peeled and cubed
4 cloves garlic, minced
1 tsp sweet paprika
¼ tsp hot pepper flakes
3 cups sodium-reduced chicken broth
4 tsp lemon juice
½ tsp salt
Trim ½ inch from ends of rapini stems; cut rapini crosswise into thirds, separating leaves and stems. Set aside.
In saucepan,Dutch oven heat or oil large over heavy-bottomedmedium heat; cook onion and sausage, stirring often, until onion is beginning to soften, about 2 minutes. Add potatoes; cook, stirring occasionally and adding up to ⅓ cup water as needed if potatoes begin to stick to bottom of pan, about 8 minutes.
Add garlic, paprika and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broth and 3 cups water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.
Meanwhile, in large saucepan of boiling water, cook rapini stems for 2 minutes. Stir in leaves; cook until stems are tender-crisp and leaves are wilted, about 1 minute. Drain. Stir rapini, lemon juice, salt and pepper into soup.
PER EACH OF 8 SERVINGS: about 174 cal, 8 g pro, 8 g total fat (3 g sat. fat), 18 g carb (2 g dietary fibre, 2 g sugar), 15 mg chol, 587 mg sodium, 395 mg potassium. % RD I: 5% calcium, 9% iron, 8% vit A, 18% vit C, 12% folate.
TIP FROM THE TEST KITCHEN
Prepping potatoes ahead of time? Submerge them in water after peeling their skins. That way, the flesh won’t oxidize and turn brown.