Easy Portuguese Kale Soup |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 6 |
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An easy and delicious way to impress your family and friends! This recipe has a spin on it by using Polish kielbasa instead of linguica. My fiance cannot get enough of this dish Enjoy! Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
3 cloves garlic, chopped |
1 (16 ounce) package kielbasa (polish) sausage, diced |
3 potatoes, cut into cubes |
1 tablespoon salt |
1 tablespoon ground black pepper |
2 (14.5 ounce) cans chicken broth |
1 cup water |
1 (15 ounce) can red kidney beans, drained and rinsed |
3 carrots, chopped |
1 bunch kale, cut into thin ribbons |
1 cup small elbow macaroni |
6 tablespoons grated parmesan cheese, or to taste (optional) |
Directions:
1. Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
2. Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
3. Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.
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