Kale Soup
Linguiça is a Portuguese pork sausage popular in New England. Typically enjoyed at an old fashioned summer clam bake, it is also used in stews and soups during the cool Autumn season. Kale is high in beta carotene, lutein and vitamin K and C. This soup always seems to taste better the second day. Enjoy!
1 lb Linguiça, cut in ¼-inch coins (Check label for allergens!)
6 cups water
4 medium potatoes, cut in 1” cubes
1 small onion, diced
1 bunch kale, washed well and shredded
1 lb. can dark kidney beans, drained & rinsed
Salt and pepper to taste
Bring water to a boil in a 3 or 4 quart pan.
Add Linguiça, potatoes, onion, salt and pepper to the pot. Reduce heat and simmer for 30 minutes (or until potatoes are soft).
While soup is simmering, prepare the kale and add to the soup pot.
Press kale down into the pot carefully until all the kale is used. (You really need to pack it in!).
When the kale has slightly wilted add the kidney beans, stir.
Simmer for another 15 minutes and serve.
Note: For a thicker soup, puree 1 cup of soup in a blender or food processor once the soup is done. Add back to soup pot.
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