Portuguese Chourico and Kale Soup

• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 3 medium white waxy potatoes, like yukon golds, peeled and diced
• 2 medium onions, chopped
• 4 to 6 cloves garlic, chopped
• 2 bay leaves, fresh or dried
• 1 pound kale, coarsely chopped
• Coarse salt and pepper
• 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
• 1 can diced tomatoes
• 1 pound diced chourico, casing removed
• 1 quart chicken broth
• Warm, crusty bread

1. Heat oil in a deep pot over medium high heat.
2. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
3. Add garlic, bay leaves, and kale to the pot.
4. Cover pot and wilt greens 2 minutes.
5. Season with salt and pepper.
6. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil.
7. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
8. Serve soup with hunks of crusty bread and butter.
9. Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

turns around the pan, white waxy potatoes, onions, garlic, bay leaves, kale, salt, garbanzos, tomatoes, chourico, chicken broth, crusty bread

Taken from www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe.html (may not work)