Portuguese Kale Soup
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- 1 lb Portuguese sausage (455 g), (cut off casing and cut into half-moons, or purchase ground)
- 4 cups chicken broth (960 mL)
- 2 tablespoons EVOO, for sautéing
- 1 yellow onion, chopped
- 2 cloves fresh garlic, minced
- 2 waxy potatoes, chopped into 1 (2.54 cm) in cubes
- 1 can light red kidney, drained
- 1 can navy beans, drained
- 2 bunches kale, stems removed and torn into smaller pieces
- 2 bay leaves
- salt and pepper, to taste
- 2 bay leaves
Nutrition Info
- Calories 952
- Fat 59g
- Carbs 115g
- Fiber 17g
- Sugar 10g
- Protein 25g
Estimated values based on one serving size.
Preparation
- In a large soup pot in olive oil, saute the sausage on medium heat until browning and fragrant. Set meat aside.
- In the same pot, refresh olive oil and add in onions and saute until translucent. Once cooked, add in garlic and add the sausage in to combine.
- Pour in 4 cups of chicken broth and add in potatoes.
- Add kidney beans, navy beans, and bay leaves. Simmer for 5-10 minutes.
- Finally, add in shredded kale, cook down, and add water to create more broth if desired. Simmer for 30-40 minutes until completely combined.
- Discard bay leaves,
- Serve with crusty bread and butter.
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