Portuguese Kale Soup

By amaliana

By David Rocheleau

Any good quality stock will work in this recipe: beef, chicken, vegetable or a combination. If you don't want to make your own, you can use canned broth. Low-sodium broth often tastes better and you can add salt to taste.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 to 2 pounds chourico sausage, diced(3 or 4 links)
• 2 cups diced onion (2 small)
• 1 cup diced, peeled carrot(2 medium)
• 1 cup diced celery( 3 stalks)
• 4 cups tightly packed chopped kale leaves(washed well and stemmed)
• 1/2 teaspoon thyme
• 2 bay leaves
• 4 quarts low-sodium chicken stock
• 2 pounds of red potatoes, diced (6 medium)
• 1 can (20 ounces) dark red kidney beans(not drained)
• Kosher salt and freshly ground pepper to taste

Details

Servings 6

Preparation

Step 1

In a large stock pot over medium heat, add olive oil and saute the chourico, stirring ocasionally until the fat is rendered, about 10 minutes.

Add the onions, carrots, celery, kale and herbs. Saute for 10 more minutes, stirring occasionally, until the leaves are wilted.

Cover and reduce heat to low. Sweat the vegetables until the onions are translucent, about another 10 minutes.

Add the stock, potatoes and beans. Bring to a full boil, skimming any fat and foam that rises to the surface. Reduce heat and simmer, uncovered, until all the vegetables are tender and the broth is slightly thickened, about an hour.

Adjust seasonings as desired. Serve hot.