Serves: 8
Total Calories: 932

1 medium onion diced (about 1 1/2 cups)
2 large cloves garlic minced fine
2 tablespoons olive oil
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 large potatoes peeled, quartered, and cut into half moon shaped pieces about 1/4 inch thick
8 cups chicken broth
2 1/2 cups chopped tomatoes canned or fresh
1 (15 1/2-ounce) can precooked kidney beans drained and rinsed (about 1 1/2 cups)
1 (12-ounce) package of precooked garlic chicken sausage (4 large links), cut into quarters lengthwise and then chopped into small pieces
8 cups tightly packed kale washed and leaves stripped off the stems
freshly ground pepper

In large heavy pot, sauté onions and garlic in olive oil over medium heat until soft. Stir in the paprika and cayenne pepper and cook about 1 minute. Add potatoes and chicken broth and bring up heat to high. Bring to a boil, then reduce heat to low, cover loosely, and simmer about 15 minutes until potatoes are soft. Using a potato masher, mash them as much as possible. Add the tomatoes, kidney beans, and sausages. Simmer partially covered about 45 minutes. Stir occasionally. Bunch kale leaves together and cut into strips about 1/4 inch across. When soup has simmered about 45 minutes, add kale and cook another 15–30 minutes, stirring kale into it. Remove from heat, add freshly ground pepper, and serve.

Nutritional Facts:

Serves: 8
Total Calories: 932
Calories from Fat: 219

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Minestrone
Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho