Portuguese Chourico and Kale Soup


    • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
    • 3 medium white waxy potatoes, like yukon golds, peeled and diced
    • 2 medium onions, chopped
    • 4 to 6 cloves garlic, chopped
    • 2 bay leaves, fresh or dried
    • 1 pound kale, coarsely chopped
    • Coarse salt and pepper
    • 1 (15-ounce) can garbanzos ( chick peas), drained and rinsed
    • 1 can diced tomatoes
    • 1 pound diced chourico, casing removed (I used kielbasa)
    • 1 quart chicken broth
    • Warm, crusty bread (I used sourdough)


  1. In a soup pot, heat oil over medium-high heat. Add onions and potatoes, cover and cook for approximately 5 minutes, stirring occasionally.
  2. Next, add garlic, kale, and  bay leaves to the pot. Cover pot to wilt greens for 2 minutes. Season with pepper and salt. Add beans, chourico or kielbasa, tomatoes, and broth to the pot. Bring soup to a full boil. Reduce heat to medium and cook for 5 to 10 more minutes or until potatoes are tender.
  3. Serve soup with hunks of bread and butter.

Source | Food Network


Leah Beckett