Portuguese Kale Soup (Caldo Verde) - cooking recipe

Ingredients

1/4 cup olive oil
1 large yellow onion, cut into 1/2-inch dice (approximately 1 cup)
1 carrot, medium cut into 1/2 inch dice (approximately 1/2 cup)
4 garlic cloves, minced
8 cups chicken broth
2 cups yukon gold potatoes (cut into 1/2-inch dice )
1 teaspoon herbes de provence or 1 teaspoon ground thyme
1 bunch kale
1 (28 ounce) can diced tomatoes with juice
1 (14 ounce) can white beans, drained
1/2 lb pork sausage, smoked (chourico, chorizo, kielbasa, etc.)
salt
pepper

Preparation

Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
Add garlic and cook, stirring often, until fragrant (about 2 minutes).
Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1\" ribbons. If curly kale, tear into bite-sized pieces.
Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
If soup is too thick, thin with more stock or water.
Season with salt and pepper and serve hot.
Will keep in fridge, covered, up to 5 days.