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Portuguese Chourico And Kale Soup

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 2 turns around the pan

  3. 3 White waxy potatoes, like Yukon Gold - peeled, diced (medium)

  4. 2 Onions - chopped (medium)

  5. 4 Garlic cloves - (to 6) - chopped

  6. 2 Fresh or dried bay leaves

  7. 1 lb 454g / 16oz Kale - coarsely chopped

  8. Coarse salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 1 Garbanzos - (15 oz) - drained, rinsed

  11. 1 Diced tomatoes

  12. 1 lb 454g / 16oz Diced chourico - casing removed

  13. 1 Chicken broth

  14. Warm crusty bread

Instructions Jump to Ingredients ↑

  1. Heat oil in a deep pot over medium-high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

  2. 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.

  3. Serve soup with hunks of crusty bread and butter.

  4. This recipe yields 4 servings.

  5. Cook's Note: If you are in Mystic, CT, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

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