Linguica, Kale, And Potato Soup - cooking recipe

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)
Preparation
    Heat olive oil in a deep, heavy pot over medium high heat.
    Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
    Add garlic, bay leaves, and kale.
    Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
    Add beans, tomatoes, linguica,& broth and bring to a full boil.
    Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
    Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.

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