Portuguese Chourico and Kale Soup (Adapted from Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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There are a couple of other sausage and kale soups on 'Zaar, but none like this. It is a just a bit spicy and filling and soothing and a meal in itself. (OK, maybe with an apple for fruit...or apple pie! :-) Ingredients:
2 tablespoons olive oil |
3 medium potatoes, peeled and diced |
2 medium onions, chopped |
4 -6 garlic cloves, chopped |
2 bay leaves |
1 lb kale, coarsely chopped |
1 (15 ounce) can garbanzo beans (chick peas) or 1 (15 ounce) can cannellini beans, drained and rinsed |
1 (15 ounce) can diced tomatoes |
1 lb diced chorizo sausage |
4 cups chicken broth or 4 cups stock |
coarse salt and pepper |
Directions:
1. Heat the olive in a pot over medium high heat.
2. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
3. Add garlic, bay leaves, and kale to the pot.
4. Cover pot and wilt greens for about 5 minutes. Season with salt and pepper.
5. Add beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil.
6. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
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