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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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