Hands-on time: 30 min­utes To­tal time: 35 min­utes Makes: 6 to 8 serv­ings

Canadian Living Comfort Food - - Soups & Stews -

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

pinch pep­per

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.


Prep­ping pota­toes ahead of time? Sub­merge them in wa­ter af­ter peel­ing their skins. That way, the flesh won’t ox­i­dize and turn brown.

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