Between the sausage, potatoes, beans and kale, this soup covers all the food groups and is hearty enough to constitute a meal all on its own - See more at:
- 2 tbsp olive oil, divided
- 225 g smoked chourico, linguica, or kielbasa sausage, diced
- 1 medium sweet onion, diced
- 2 garlic cloves, minced
- ½ tsp paprika
- 1 tsp sea salt
- ¼ tsp red chili flakes
- 275 g mixed cherry tomatoes, halved
- 1 small russet potato, peeled and diced
- 8 cups water, chicken or beef stock
- 1 bay leaf
- 1 bunch kale, stems removed, and thinly sliced
- 1 x 400 g can white or kidney beans, rinsed and drained
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large stockpot or Dutch oven, heat 1 tablespoon of the oil. Brown the sausage over high heat until charred on all sides, about 4 minutes. Remove to a bowl.
Add the remaining oil and sauté the onion until translucent, 5 minutes. Stir in the garlic, paprika, chili flakes and salt; cook one minute more. Add the cherry tomatoes and cook until they’ve begun to blister, soften, and release their juices, about 5 minutes.
Return the sausage to the pot, along with the potato, stock or water, and bay leaf. Bring to a boil over high heat, then reduce to medium-low. Simmer the soup until the potatoes are tender, about 15 minutes.
Fold in the kale and beans and continue to simmer until soft, another 10 minutes. Taste for seasoning and add more salt as necessary.
Ladle the Portuguese kale soup into bowls and enjoy alongside crusty bread.
• You can mash a few of the potatoes or beans to create a thicker broth.
Recipe from Feed Me Phoebe by Phoebe Lapine, with photographs by Phoebe Lapine.