Kale Soup

Name: Kale Soup
Ingredients: 3 tablespoons extra virgin olive oil; 3 medium white waxy potatoes, like yukon golds, peeled and diced; 2 medium onions, chopped; 4 -6 garlic cloves, chopped; 2 fresh bay leaves or 2 dried bay leaves; 1 lb kale, coarsely chopped; coarse salt and pepper; 1 (15 ounce) can garbanzo beans, drained and rinsed (chick peas); 1 (14 1/2 ounce) cancan diced tomatoes; 1 lb diced Portuguese chourico, casing removed and chopped; 2 quarts chicken broth

11 ingredients

9 steps

Ingredients

3 tablespoons extra virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 -6 garlic cloves, chopped
2 fresh bay leaves or 2 dried bay leaves
1 lb kale, coarsely chopped
coarse salt and pepper
1 (15 ounce) can garbanzo beans, drained and rinsed (chick peas)
1 (14 1/2 ounce) cancan diced tomatoes
1 lb diced Portuguese chourico, casing removed and chopped
2 quarts chicken broth

Directions

1

Heat oil in deep pot over medium heat.
2

Add potatoes and onions.
3

Cover and cook 5-minutes, stirring occasionally.
4

Add garlic, bay leaves and kale to the pot.
5

Cover pot and wilt greens 2 minutes.
6

Eason with salt and pepper.
7

Add beans, tomatoes, chourico and broth to the pot and bring soup to a full boil.
8

Reduce heat back to medium and cook 5-10 minutes longer or until potatoes are tender.
9

Serve soup with bread and butter.