Linguica, Kale, and Potato Soup |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This soup is full of texture, and is not pureed like a traditional Caldo Verde. I often use no salt added beans and tomatoes, reduced sodium broth, and rarely need to add extra salt at all, but other folks may want more. We like it with a little sour cream, along with a head of roasted garlic and a hearty loaf of good bread. Ingredients:
2 tablespoons extra virgin olive oil |
3 medium waxy potatoes, peeled & diced (yukon golds, white or red potatoes all work well) |
2 medium onions, chopped |
4 -6 cloves garlic, minced |
2 whole bay leaves |
1 lb kale, chopped center tough stems removed (approx) |
1 (14 ounce) can garbanzo beans, drained & rinsed |
1 (14 ounce) can diced tomatoes, undrained |
1 lb linguica sausage, diced |
1 quart chicken stock |
fresh ground pepper |
kosher salt |
6 tablespoons sour cream (optional) |
Directions:
1. Heat olive oil in a deep, heavy pot over medium high heat.
2. Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
3. Add garlic, bay leaves, and kale.
4. Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
5. Add beans, tomatoes, linguica,& broth and bring to a full boil.
6. Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
7. Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.
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