Kale, Sweet Potato And Pasta Soup

Ingredients

• 1 pound kale, mustard greens, collards or turnip greens (12 cups lightly packed)
• 12 cups pork or chicken stock, or a 50-50 mixture of stock and water
• 2 sweet potatoes (1 pound), peeled and cut into 1/2-inch dice (about 3 1/2 cups)
• 1 ½ teaspoons salt (more or less depending on the saltiness of the stock)
• ¾ cup small pasta (pastina, tubettini or small bow tie)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    213 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 15 grams protein; 1602 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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at least 6 to 8 servings (3 quarts)

Preparation

1. Cut the stems of the kale or other greens into 1/2-inch pieces and the leaves into 1 1/2-inch pieces. Wash and drain greens, and place in a large stockpot with the stock and the sweet potatoes. Bring to a boil, add the salt, reduce heat, cover, and boil gently for 20 minutes.
2. Add the pasta, and cook, covered, for another 10 minutes. Serve.