Portuguese Kale Soup

 

Ingredients 

• ▢2 tablespoons olive oil
• ▢1 pound (450 g) smoked sausage
• ▢1 medium onion
• ▢4 garlic cloves
• ▢¼ teaspoon red chili flakes
• ▢12 cherry tomatoes
• ▢1 ½ pound (700 g) potatoes
• ▢1 can (14 oz / 400 g) cannellini beans
• ▢6 cups (1.5 kg) low-sodium chicken stock
• ▢6 cups (125 g) kale
• ▢Salt and freshly ground black pepper to taste

Instructions

• Heat the olive oil in a large pot or Dutch oven and fry the smoked sausage for 4-5 minutes over medium heat until slightly crispy.
  
  
• Add the onion and continue to cook for 3-4 minutes until softened. Stir in the garlic and red chili flakes and cook for a further minute until fragrant.
  
  
• Next, add the halved cherry tomatoes to the pot and sauté for 3-4 minutes until they soften a bit and start releasing their liquids.
  
  
• Stir in the potatoes, beans and chicken stock. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes or until the potatoes are fork tender.
  
  
• Add the kale and simmer, covered, for 5 minutes until wilted.
  
  
• Season to taste with salt and freshly ground black pepper and serve hot.