Mark submitted on January 17, 1970
Portuguese Chourico and Kale Soup (Rachel Ray)
Total time: 30 minutes
Yields: 4 servings
Author: Rachel Ray
Source: https://www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe-1939580
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 medium potatoes, peeled and diced
- 2 medium onions, chopped
- garlic cloves, chopped
- 2 bay leaves, fresh or dried
- 1 pound kale, coarsely chopped
- salt
- pepper
- 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
- 1 can diced tomatoes
- 1 pound chourico, diced, casing removed
- 1 quart chicken broth
- crusty bread
Instructions
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.
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.
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