Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Greens Recipes Healthy Kale Recipes 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. By Bruce Aidells Bruce Aidells Facebook Website With 40 years of teaching, writing, and producing award winning recipes and sausages, Bruce Aidells is an American expert on sausage. In addition, his knowledge of American regional cooking has led him to write hundreds of published recipes that showcase the bounty of American ethnic and regional cooking, as well as grilling and charcuterie. EatingWell's Editorial Guidelines Updated on October 21, 2021 Print Rate It Share Share Tweet Pin Email Cook Time: 50 mins Additional Time: 10 mins Total Time: 1 hr Servings: 8 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. Rate it Print Nutrition Facts (per serving) 255 Calories 7g Fat 30g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved