Portuguese Soup

• 1 lb sausage: linguica, chorizo, or even Italian spiced sausage
• 1 bunch kale (6 to 8 cups chopped)
• 2 med starchy root vegetables (potatoes are the classic, but
• you can use any variety from Yukon Gold, to sweet potato, rutabega, or turnip)
• 1 cup onions, chopped
• 2 med carrots
• 2 tsp garlic, minced
• 2 TB olive oil
• 6 to 8 cups chicken or veggie broth
• (1) 28 oz can diced tomatoes
• (1) 15 oz can beans (undrained): kidney, cannelini, chickpeas, lentils, black-eyed peas
• salt and pepper, to taste
• Optional herbs: caraway seeds, coriander, thyme, oregano

1. Clean and prepare the vegetables. Cut the spine from the kale and slice it diagonally into small pieces. Set these stem pieces aside. Then tear or cut the kale leaves into about 1 inch squares. Scrub potato and cut into 1/2 inch cubes. Scrub carrots and chop into half or quarter rounds. Chop the onions and mince the garlic.
2. In a large dutch oven or heavy bottom soup pot, heat 1 TB of the oil. Add the sausage until browned, breaking it up into bite sized pieces with a sturdy utensil.
3. Add 1 TB oil and the onions, garlic, carrots and potatoes. Saute until onions or softened. Add kale stems, broth, tomatoes, beans, and any optional herbs and bring to a simmer. Cover and cook for 15-20 minutes until the potato is cooked, fork tender but not mushy.
4. Add kale leaves and cook another 5 minutes until kale has wilted but still bright green. Season with salt and pepper.
5. Serve with shaved parmesan.

sausage, kale, starchy root vegetables, gold, onions, carrots, garlic, olive oil, chicken, tomatoes, beans, salt, herbs

Taken from www.epicurious.com/recipes/member/views/portuguese-soup-50139899 (may not work)