Linguica, Kale, And Potato Soup

• 2 tablespoons extra virgin olive oil
• 3 medium waxy potatoes, peeled & diced (Yukon Golds, white or red potatoes all work well)
• 2 medium onions, chopped
• 4 -6 cloves garlic, minced
• 2 whole bay leaves
• 1 lb kale, chopped center tough stems removed (approx)
• 1 (14 ounce) can garbanzo beans, drained & rinsed
• 1 (14 ounce) can diced tomatoes, undrained
• 1 lb linguica sausage, diced
• 1 quart chicken stock
• fresh ground pepper
• kosher salt
• 6 tablespoons sour cream (optional)

1. Heat olive oil in a deep, heavy pot over medium high heat.
2. Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
3. Add garlic, bay leaves, and kale.
4. Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
5. Add beans, tomatoes, linguica,& broth and bring to a full boil.
6. Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
7. Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.

extra virgin olive oil, potatoes, onions, garlic, bay leaves, kale, garbanzo beans, tomatoes, linguica sausage, chicken, fresh ground pepper, kosher salt, sour cream

Taken from www.food.com/recipe/linguica-kale-and-potato-soup-92002 (may not work)