Portuguese Kale Soup

By TPMay

Serves 4

Ingredients

• 1 tablespoon olive oil
• 8 ounces fresh chorizo or Italian sausage, removed from casing
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 quart chicken broth
• 1 can (14.5 ounces) crushed tomatoes
• 2 or 3 bay leaves
• 2 medium potatoes, peeled and cut into medium dice
• 1 can (15 to 16 ounces) chickpeas, drained
• 1 pound kale, washed, stemmed and coarsely chopped
• Salt and ground black pepper

Preparation

Step 1

Heat oil over medium-high heat in a Dutch oven or soup kettle. Add sausage and cook, breaking it up into small pieces as it cooks, until it loses its raw color, a couple of minutes. Add onion and continue to cook until onion softens, 3 to 4 minutes longer. Add garlic; cook until fragrant, a minute longer. Add broth, tomatoes, bay leaves, potatoes and chickpeas; bring to a simmer. Reduce heat to medium-low and continue to cook, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook until wilted but still bright-green, a few minutes longer. Adjust seasoning, including salt and pepper, to taste. Serve.