Portuguese Sausage and Kale Soup (Caldo Verde)

By á-708

Ingredients

• 4 oz (110 g) bacon, diced
• 2 medium onion, chopped
• 2 - 4 cloves garlic, finely chopped
• 1 tsp (5 ml) ground cinnamon
• 1/2 tsp (2 ml) ground allspice
• Salt and freshly ground pepper to taste
• 4 oz (110 g) linguiça or other sausage, thinly sliced
• 3 medium carrots, thinly sliced
• 1/4 lb (110 g) kale, coarsely chopped
• 4 cups (1 L) chicken stock
• 2 cans (15 oz, 425 g each) chickpeas (garbanzos), rinsed and drained
• Freshly grated Asiago or Parmesan cheese for garnish

Preparation

Step 1

Saute the bacon over moderate heat in a large saucepan until some of the fat has rendered, about 5 minutes. Add the onions and saute until tender but not brown, about 10 minutes. Stir in the cinnamon, allspice, salt, pepper, linguiça, carrots, and kale. Add the chicken stock and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Add the chickpeas and cook until heated through, about 5 minutes. Serve garnished with grated cheese. Serves 6 to 8.