Portuguese Kale Soup

Posted on September 5, 2012 by the farm crew
Portuguese Kale Soup
Recipe type: Entree
Serves: 8-10

  • 2 Tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, finely chopped (about 1 cup)
  • 2 cloves garlic, finely chopped
  • 3 cups White Cannellini beans, cooked
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3 ounces linguica sausage, halved lengthwise
  • ½ pound kale, stems removed, very thinly sliced
  • Coarse salt and freshly ground pepper

  1. Heat oil in a large stockpot over medium-high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 minutes. Add beans, chicken stock. Bring to a boil, reduce to a simmer.
  2. Add kale, and simmer for 5 minutes.
  3. In a medium skillet over medium heat, cook linguica until the fat renders and the sausage turns golden brown, about 3 to 4 minutes per side. Remove the sausage. Thinly slice sausage crosswise. Serve soup with a drizzle of olive oil, and garnish with linguica slices.