SERVES 2
Ingredients:
4 oz smoked fully cooked sausage (such as kielbasa or hot links) sliced into rounds
2 ¾ cups canned low-salt chicken broth
¾ pound small red-skinned potatoes, thinly sliced
1 cup dry white wine
5 cups thinly sliced trimmed kale leaves (about ¾ of a medium bunch)
¼ tsp caraway seeds, lightly crushed
Preparation:
1. Saute sausage slices in a heavy, medium saucepan over medium-high heat until beginning to brown – about 3 minutes.
2. Add chicken broth, sliced potatoes and white wine and bring mixture to boil.
3. Reduce heat to medium, cover and simmer until potatoes are almost tender – about 10 minutes.
4. Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender – about 10 minutes longer.
5. Season soup to taste with salt and pepper, ladle soup into bowls and serve immediately.