Keep a close eye on the potatoes so you don't overcook them—as soon as a paring knife inserted in the centres of the potatoes slides out easily, they're done. Garnish the soup with freshly grated Parmesan, if desired, and serve with lemon wedges.
- Prep time 30 minutes
- Total time 35 minutes
- Portion size 8 servings
Ingredients
Method
Trim 1/2 inch (1 cm) from ends of rapini stems; cut rapini crosswise into thirds, separating leaves and stems. Set aside.In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion and sausage, stirring often, until onion is beginning to soften, about 2 minutes. Add potatoes; cook, stirring occasionally and adding up to 1/3 cup water as needed if potatoes begin to stick to bottom of pan, about 8 minutes.
Add garlic, paprika and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broth and 3 cups water; bring to boil. Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.
Meanwhile, in large saucepan of boiling water, cook rapini stems for 2 minutes. Stir in leaves; cook until stems are tender-crisp and leaves are wilted, about 1 minute. Drain. Stir rapini, lemon juice, salt and pepper into soup.
Tip from The Test Kitchen: Prepping potatoes ahead of time? Submerge them in water after peeling their skins. That way, the flesh won't oxidize and turn brown.
Nutritional facts per each of 8 servings: about
- Fibre 2 g
- Sodium 587 mg
- Sugars 2 g
- Protein 8 g
- Calories 174.0
- Total fat 8 g
- Potassium 395 mg
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
%RDI
- Iron 9.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 8.0
- Vitamin C 18.0
