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Greens: Portugese Chorizo & Kale Soup

Source of Recipe

Rachel Ray


List of Ingredients

2 tablespoons extra-virgin olive oil
3 medium white waxy potatoes like yukon golds, peeled and diced
2 medium onions chopped
4 cloves garlic chopped (4 to 6)
2 bay leaves fresh or dried
1 pound kale coarsely chopped
Coarse salt and pepper
1 can garbanzos (chick peas) (15-ounce) drained and rinsed
1 can diced tomatoes
1 pound diced chourico sausage, casing removed
1 quart chicken broth
Warm crusty bread


Recipe

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. Serve soup with hunks of crusty bread and butter. Yield: 4 servings