Portuguese Kale Soup

Name: Portuguese Kale Soup
Yield: 6
Ingredients: 1 lb Portuguese sausage, (cut off casing and cut into half-moons, or purchase ground); 4 cups chicken broth; 2 tablespoons EVOO, for sautéing; 1 yellow onion, chopped; 2 cloves fresh garlic, minced; 2 waxy potatoes, chopped into 1 (2.54 cm) in cubes; 1 can light red kidney, drained; 1 can navy beans, drained; 2 bunches kale, stems removed and torn into smaller pieces; 2 bay leaves; salt and pepper, to taste; 2 bay leaves

Recipe by Carol Oliveira from tasty.co

Lunch

Ingredients

6 servings

•

1 lb Portuguese sausage, (cut off casing and cut into half-moons, or purchase ground)
•

4 cups chicken broth
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2 tablespoons EVOO, for sautéing
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1 yellow onion, chopped
•

2 cloves fresh garlic, minced
•

2 waxy potatoes, chopped into 1 (2.54 cm) in cubes

•

1 can light red kidney, drained
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1 can navy beans, drained
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2 bunches kale, stems removed and torn into smaller pieces
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2 bay leaves
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salt and pepper, to taste
•

2 bay leaves

Instructions

In a large soup pot in olive oil, saute the sausage on medium heat until browning and fragrant. Set meat aside.
In the same pot, refresh olive oil and add in onions and saute until translucent. Once cooked, add in garlic and add the sausage in to combine.
Pour in 4 cups of chicken broth and add in potatoes.
Add kidney beans, navy beans, and bay leaves. Simmer for 5-10 minutes.
Finally, add in shredded kale, cook down, and add water to create more broth if desired. Simmer for 30-40 minutes until completely combined.
Discard bay leaves,
Serve with crusty bread and butter.