Traditional Portuguese kale soup is a staple in New England for a reason. So cozy and tasty, it’s the best way in the world to have kale!
Portuguese Kale Soup
- 2 tablespoons olive oil divided
- 1/2 pound chorizo or linguica diced
- 1 medium sweet onion diced
- 2 cloves garlic minced
- 1/2 teaspoon paprika
- 1 teaspoon sea salt
- 1/4 teaspoon red chili flakes
- 1 pint mixed cherry tomatoes halved
- 1 small russet potato peeled and diced
- 8 cups water or chicken, vegetable, or beef stock
- 1 bay leaf
- 1 bunch kale stems removed and thinly sliced
- 1 15-ounce can white or kidney beans rinsed and drained
- In a large stockpot or Dutch oven, heat 1 tablespoon of the oil. Brown the sausage over high heat until charred on all sides, about 4 minutes. Remove to a bowl.
- Add the remaining oil and sauté the onion until translucent, 5 minutes. Stir in the garlic, paprika, chili flakes and salt; cook one minute more. Add the cherry tomatoes and cook until they’ve begun to blister, soften, and release their juices, about 5 minutes.
- Return the sausage to the pot, along with the potato, stock or water, and bay leaf. Bring to a boil over high heat, then reduce to medium-low. Simmer the soup until the potatoes are tender, about 15 minutes.
- Fold in the kale and beans and continue to simmer until soft, another 10 minutes. Taste for seasoning and add more salt as necessary.
- Ladle the soup into bowls and enjoy alongside crusty bread.