Kale Soup

• 3 tablespoons extra virgin olive oil
• 3 medium white waxy potatoes, like yukon golds, peeled and diced
• 2 medium onions, chopped
• 4 -6 garlic cloves, chopped
• 2 fresh bay leaves or 2 dried bay leaves
• 1 lb kale, coarsely chopped
• coarse salt and pepper
• 1 (15 ounce) can garbanzo beans, drained and rinsed (chick peas)
• 1 (14 1/2 ounce) cancan diced tomatoes
• 1 lb diced Portuguese chourico, casing removed and chopped
• 2 quarts chicken broth

1. Heat oil in deep pot over medium heat.
2. Add potatoes and onions.
3. Cover and cook 5-minutes, stirring occasionally.
4. Add garlic, bay leaves and kale to the pot.
5. Cover pot and wilt greens 2 minutes.
6. Eason with salt and pepper.
7. Add beans, tomatoes, chourico and broth to the pot and bring soup to a full boil.
8. Reduce heat back to medium and cook 5-10 minutes longer or until potatoes are tender.
9. Serve soup with bread and butter.

extra virgin olive oil, white waxy potatoes, onions, garlic, bay leaves, kale, salt, garbanzo beans, tomatoes, chicken broth

Taken from www.food.com/recipe/kale-soup-119583 (may not work)