This month the Kidney Kitchen is steering you towards a colorful place that has plenty of water and a fresh aroma. No, it's not the beach. It's the produce aisle at your local supermarket. Load up your cart, haul out your cutting board and enjoy this hearty Italian Roasted Vegetable Soup recipe
Italian Roasted Vegetable Soup
8 Servings (8-1 ¼ cup serving sizes)
1 head of fennel, julienne slices (8 oz)
1 ½ onions, julienne slices (16 oz)
4 carrots, julienne slices (8 oz)
1 tablespoon canola oil
Turkey Italian Sausage (10 oz)
Celery, diced (6 oz)
1 tablespoon + 1 teaspoon dried basil
1 ½ teaspoon oregano
1 ½ teaspoon garlic, minced
8 cups low-sodium chicken stock
Place fennel, onions, & carrots onto a cookie sheet, pour oil over the top and mix the vegetables together, making sure the oil has covered the vegetables. Place the cookie sheet on a medium-high oven rack and broil the vegetables, stirring every 5 minutes until the ends become dark brown. Broiling will take 10 to 15 minutes.
In a large pot brown the Italian sausage. After it's cooked, remove the sausage and drain the fat. Add celery and sauté until celery becomes soft, 3 to 5 minutes. Add garlic, seasoning, roasted vegetables, Italian sausage and chicken stock. Simmer for 20 minutes.
Calories 134, total fat 5.3 g, saturated fat 1.4 g, monounsaturated fat 2 g, polyunsaturated fat 1.7 g, cholesterol 19 mg, calcium 81 mg, sodium 749 mg, phosphorus 140.4 mg, potassium 588 mg, total carbohydrates 12.8 g, dietary fiber 3 g, sugar 4.1 g, protein 9.7 g
This recipe was submitted by CKD patient Chef Duane Sunwold, who used this recipe to help lower his animal protein intake.
Visit the Kidney Kitchen.