PORTUGUESE LINGUIÇA AND KALE SOUP

PORTUGUESE LINGUIÇA AND KALE SOUP image

Yield 8 Servings

Number Of Ingredients 11

1-2 tbs olive oil
1 medium onion, diced
4 cloves garlic, minced
2 carrots, sliced
1 lb linguiça
1 large bunch kale torn to bite size pieces
1 1/2 cups dry white or navy beans, rinsed, soaked, and cooked (fava beans are the most authentic, but not as easily available)
3 quarts liquid - 1 quart broth, 2 quarts water works well
1 bay leaf
2 tsp Cajun seasoning to taste
3 white potatoes, cubed.

Steps:

Chop the onions, carrots, and garlic, and set aside. Slice the linguica in half length-wise, then slice in half again length-wise. Slice into quarter-moons about 1/2 inch thick. Bring olive oil up to medium heat in a large soup pot. Sauté the onion, carrots and garlic until tender. When the veggies start to get tender, add the linguiça. Let cook for a few minutes, until the linguiça starts to brown. While the linguiça is cooking, prepare the kale. Rinse, peel from the hard stems, and rip into bite-sized chunks. Add to the soup pot and stir with tongs, it will cook down pretty quickly. Once the kale has cooked down a bit, add the beans, seasonings, and broth/water. Turn heat up to high, and bring soup to a boil. Turn the heat down and let simmer for at least 10 minutes. If you want to add the optional potatoes or rice pasta, add them when the soup begins to simmer. Cook potatoes for 15 minutes, or pasta for amount of time suggested on the packaging. Serve alone or with a salad and rolls. Smile as you watch your family enjoy every last drop!