Fall Vegetable & Sausage Stew

Hot Italian sausage complements the sweet potatoes and greens in this hearty soup, adding just the right amount of heat. Simmering with rosemary sprigs adds aromatic flavor to the soup without the extra work of mincing the leaves before cooking.

Nutrition Profile: Diabetes Appropriate

Ingredients:

• 2 tablespoons olive oil
• 1 pound hot Italian turkey sausage, casings removed
• 1 cup chopped onion
• ½ cup thinly sliced celery
• 6 cloves garlic, minced
• 5 cups low-sodium chicken broth, divided
• 2 ½ pounds sweet potatoes, peeled and cut into 1-inch chunks (8 cups)
• 1 (15 ounces) can of diced tomatoes with basil and oregano
• 1 teaspoon ground pepper
• ¼ teaspoon salt
• 12 fresh rosemary sprigs or 1 tsp. dried
• 6 cups curly kale, stemmed and torn
• ¼ cup grated Parmesan cheese

Directions:

• In a large heavy pot, heat the oil over medium-high heat. Cook, stirring to crumble until sausage is browned, 6 to 8 minutes. Place the sausage on a clean plate. Cook, stirring frequently, until the onion, celery, and garlic are softened, 3 to 4 minutes. Return the sausage to the pan, along with any accumulated juices.
• Scrape the bottom of the pot to loosen any browned bits before adding 1 cup broth. Add the sweet potatoes, tomatoes, remaining 4 cups broth, pepper, and salt to taste. If using fresh rosemary, tie the sprigs together with the butcher's twine or place them in a cheesecloth bag to keep them together. Pour in the rosemary bundle and gently press it into the stew (or sprinkle in the dried rosemary). Bring the water to a boil, then remove it from the heat. Reduce the heat to low and cook, uncovered, for 15 to 20 minutes, or until the sweet potatoes are tender. If using, throw away the rosemary sprigs.
• Cook until the kale is wilted, 1 to 2 minutes. Parmesan cheese should be sprinkled on top of each serving.