Kale and Sausage Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• ¼- ½ teaspoon crushed red pepper flakes
• 1 ½ pounds white or sweet potatoes, peeled and cut into ¾ inch cubes
• 4-6 cups low-sodium chicken broth
• 1 bunch kale, stemmed and shredded (substitute with Swiss Chard)
• 12 ounces sausage, cut into bite-size pieces
• 1 can unsweetened coconut milk (optional)
• 1 can of white beans (optional)
• Salt to taste

Directions:

1. In a large pot, heat oil over medium heat. Add onion and cook until soft, stirring, 2 to 3 minutes.
2. Add garlic and red pepper flakes – cook until fragrant, 1 minute.
3. Add potatoes and broth. Bring to a boil.  Reduce heat.  Simmer until potatoes are tender, 10 to 15 minutes.  Add beans (optional).
4. In a blender, puree half the soup. Return to pot.
5. Add kale and sausage. Simmer until kale in wilted, 10 to 15 minutes.
6. Add coconut milk if desired.