Recipe: Portuguese Kale Soup

  • Updated: October 17, 2007 - 5:44 PM
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Portuguese Kale Soup

Serves 6 to 8

This recipe is favored among fishermen in Providence, R.I., and Nantucket, Mass. -- it's simple and heartwarming and may be made ahead -- and it's sure to take the chill off any drizzly autumn day. It's a great supper soup paired with hearty bread and cheese.

• 3 tbsp. olive oil

• 1 large onion, chopped

• 1 large carrot, chopped

• 3 cloves garlic, minced

• 1 lb. Yukon Gold or Yellow Finn potatoes, peeled and cut into 2-in. pieces

• 6 c. low-salt chicken stock

• 1 c. red wine

• 1 small bay leaf

1/4c. chopped parsley

• 1 (15-oz.) can whole tomatoes with juice

• 11/2 c. cooked or canned cannelini beans (or kidney beans)

• 1 lb. kale, rinsed and cut into wide strips

• 1 lb. cooked sweet Italian sausage, cut into 1/2-in. slices

• Salt and freshly ground black pepper to taste

• Parmesan cheese for garnish, if desired

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