Portuguese Chourico and Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons (2 turns around the pan) extra-virgin olive oil3 medium white waxy potatoes, like yukon golds, peeled and diced2 medium onions, chopped4 to 6 cloves garlic, chopped2 bay leaves, fresh or dried1 pound kale, coarsely choppedCoarse salt and pepper1 (15-ounce) can garbanzos (chick peas), drained and rinsed1 can diced tomatoes1 pound diced chourico, casing removed1 quart chicken broth Warm, crusty bread
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Number of Servings: 8
Recipe submitted by SparkPeople user LMWST36.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Number of Servings: 8
Recipe submitted by SparkPeople user LMWST36.
Nutritional Info Amount Per Serving
- Calories: 298.1
- Total Fat: 15.5 g
- Cholesterol: 27.5 mg
- Sodium: 1,082.3 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 5.9 g
- Protein: 12.9 g
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