Portuguese Chourico And Kale Soup

• 2 tablespoons extra-virgin olive oil
• 3 medium yukon gold potatoes, 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

1. If using an uncooked sausage or chicken breast, dice and saute in olive oil until cooked through. Set aside.
2. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
3. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper.
4. Add beans, tomatoes, meat, and broth to the pot and bring soup to a full boil.
5. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

extravirgin olive oil, gold potatoes, onions, garlic, bay leaves, kale, salt, garbanzos, tomatoes, chourico, chicken broth

Taken from www.epicurious.com/recipes/member/views/portuguese-chourico-and-kale-soup-50000352 (may not work)