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Portuguese Kale & Red Bean Soup
“This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. We added protein-rich kidney beans, tomatoes and carrots to make it more substantial. If you can't find linguica, andouille sausage or chorizo makes a delicious substitute.”
1 tablespoon extra-virgin olive oil
10 ounces linguica or andouille sausage, halved lengthwise and sliced ¼ inch thick
1 cup chopped onion
1 cup chopped carrot
2 tablespoons finely chopped garlic
6 cups low-sodium chicken broth or stock (or Slow-Cooker Chicken Stock; see associated recipe)
1 (14 ounce) can diced tomatoes
1 tablespoon chopped fresh marjoram or thyme
1 pound small white boiling potatoes, halved and sliced ¼ inch thick
1 pound kale or other dark leafy greens, stems removed, cut into ¼-inch strips
1 (15 ounce) can kidney beans, rinsed
½ cup chopped fresh parsley
¼ teaspoon salt
Ground pepper to taste
1Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. Stir in garlic and cook 1 minute more. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
2Stir in the reserved sausage, kale (or other greens), beans and parsley. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. Season with salt and pepper.
To make ahead: Cover and refrigerate for up to 3 days.