Portuguese Kale Soup (caldo Verde)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 large yellow onion, cut into 1/2-inch dice (approximately 1 cup)
• 1 carrot, medium cut into 1/2 inch dice (approximately 1/2 cup)
• 4 garlic cloves, minced
• 8 cups chicken broth
• 2 cups yukon gold potatoes (cut into 1/2-inch dice )
• 1 teaspoon herbes de provence or 1 teaspoon ground thyme
• 1 bunch kale
• 1 (28 ounce) can diced tomatoes with juice
• 1 (14 ounce) can beans, drained
• 1/2 lb lamb sausage, smoked (chourico, chorizo, kielbasa, etc.)
• salt
• pepper

Recipe

• 1 heat olive oil in a large heavy pot on medium/low. add onion and carrots and cook until softened, 5-10 minutes.
• 2 add garlic and cook, stirring often, until fragrant (about 2 minutes).
• 3 add stock, potatoes, and herbes de provence. bring to a boil (high). reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
• 4 meanwhile, rinse kale and remove/discard tough stems. if flat kale, cut leaves crosswise into 1" ribbons. if curly kale, tear into bite-sized pieces.
• 5 add kale, tomatoes, beans, and sausage. cook until tender 5-10 minutes.
• 6 if soup is too thick, thin with more stock or water.
• 7 season with salt and pepper and serve hot.
• 8 will keep in fridge, covered, up to 5 days.