Name: Linguica, Kale & Red Bean Soup
Cook time: 50 min
Total time: 60 min
Ingredients: 1 tablespoon extra-virgin olive oil; 10 ounces linguica or andouille sausage, halved lengthwise and sliced 1/4 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 1/4 inch thick; 1 pound kale or other dark leafy greens, stems removed, cut into 1/4-inch strips; 1 (15 ounce) can kidney beans, rinsed; 0.5 cup chopped fresh parsley; 0.25 teaspoon salt; Ground pepper to taste

Linguica, Kale & Red Bean Soup

4.3

(3)

3 Reviews

This vegetable-packed 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.

Bruce Aidells

Updated on October 21, 2021

Cook Time:

50 mins

Additional Time:

10 mins

Total Time:

1 hr

Servings:

Yield:

8 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity High Fiber Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 tablespoon extra-virgin olive oil
10 ounces linguica or andouille sausage, halved lengthwise and sliced 1/4 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 1/4 inch thick
1 pound kale or other dark leafy greens, stems removed, cut into 1/4-inch strips
1 (15 ounce) can kidney beans, rinsed
½ cup chopped fresh parsley
¼ teaspoon salt
Ground pepper to taste

Directions

Heat 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.
Stir 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.

Tips

To make ahead: Cover and refrigerate for up to 3 days.

Nutrition Facts (per serving)

255	Calories
7g	Fat
30g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 3/4 cups
Calories 255
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 8g	28%
Total Sugars 4g
Protein 19g	37%
Total Fat 7g	9%
Saturated Fat 2g	12%
Cholesterol 35mg	12%
Vitamin A 7280IU	146%
Vitamin C 74mg	82%
Folate 79mcg	20%
Sodium 442mg	19%
Calcium 126mg	10%
Iron 3mg	14%
Magnesium 56mg	13%
Potassium 930mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.