Really good Portuguese kale has large broad leaves and is very different from the kale found in most American supermarkets. This recipe uses the common curly kale found locally at the supermarket – but if you are able to find Portuguese kale, please use that! Also, this soup is actually better the next day, after the flavors have a chance to combine overnight, but it can be eaten the same day that you make it.
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onions
- 2 tablespoons chopped garlic
- 1 pound chourico or linguica, removed from casings and broken up
- 1 6-ounce can tomato paste
- 8 cups chopped fresh kale (see note above)
- 1 quart vegetable stock
- 1 quart beef or chicken stock
- 2 quarts water
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 bay leaves
- 1 teaspoon gravy color such as Kitchen Bouquet
- ½ cup chopped Italian parsley, optional
- ¼ cup chopped fresh mint, optional
- 4 cups large cut up green cabbage
- 3 cups peeled red skinned potatoes cut into ½ inch cubes
- 1 15-ounce can small red or kidney beans rinsed and drained
- Crusty bread, for serving
- In a heavy bottomed pot or Dutch oven, sauté onions in oil over medium high heat for three minutes. Add garlic and sauté for one minute. Add chourico and sauté for two minutes. Reduce to medium and add tomato paste and kale and sauté for five minutes, stirring frequently so it does not stick or burn.
- Add stock, water, salt, pepper, bay, gravy color, optional parsley and optional mint and bring to a boil. Reduce to a fast simmer and cook for five minutes. Add cabbage and potatoes and continue to cook until tender, 5-10 minutes.
- Add drained beans, bring to hot, adjust seasonings and serve with crusty bread.