Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 pound chorizo or andouille sausage, cut into 1/2-inch-thick slices

  3. 1 large onion , chopped

  4. 6 to 8 garlic cloves, minced

  5. 1/4 cup chopped fresh parsley

  6. 1/4 pound dried navy white beans, soaked overnight and drained

  7. 1/4 pound dried red beans, soaked overnight and drain

  8. 4 quarts chicken stock

  9. 2 large potatoes , peeled and diced

  10. 1 bunch kale, stemmed and torn

  11. 2 bay leaves

  12. 1/4 teaspoon dried thyme

  13. 1 1/2 teaspoons salt

  14. 1/4 teaspoon red pepper flakes Ground black pepper to taste

  15. 1/2 cup chopped fresh mint Loaf of crusty Portuguese bread

Instructions Jump to Ingredients ↑

  1. In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat. Add the sausage and onion and saute for 2 minutes. Add the garlic , parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread


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