Portuguese Kale and Sausage Soup

Ingredients

• 1 ½ pounds Portuguese linguica sausage, cut into 1/2-inch think slices
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 6 cloves garlic, roughly chopped
• 8 cups chicken broth
• 4 medium white potatoes, cut into 1/2-inch cubes
• 2 teaspoons freshly ground black pepper
• 1 pound kale, stemmed and cut into strips
• 1 cup cannellini beans, drained
• salt to taste

Step 1

Slic the sausage and cooking it in a large nonstick skillet over medium-high heat. Let it brown nicely on each side, which should take about 3 to 5 minutes per side. Once it’s done, move the sausage to a plate but keep the flavorful fat in the pan.

Step 2

Add a little olive oil to the skillet and warm it over medium heat. Toss in the onions and cook, stirring occasionally, until they start to turn golden and soft—this usually takes around 8 to 10 minutes. Then, add the garlic and cook it just until you can smell that wonderful aroma, about a minute.

Step 3

Put the sausage back into the pan and pour in the chicken broth. Add the potatoes and a bit of pepper, then bring everything up to a boil. Once boiling, stir in the kale and cannellini beans. Lower the heat so the soup simmers gently, and let it cook until the sausage is fully cooked and the potatoes are tender, which should take about 30 minutes.

Step 4

Taste the soup and add salt as needed before serving. Enjoy!