Portuguese Kale Soup
A hearty soup of kale, potatoes, linguiça, and beans, a staple of the Portuguese-American communities of Fall River and New Bedford.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 18
- carbs
- 26
- protein
- 18
- calories
- 340
Instructions
- 1
Cook the sliced linguiça in a large soup pot with a little olive oil until browned.
- 2
Add the onion and garlic. Cook until softened, about 5 minutes.
- 3
Pour in the chicken broth and add the diced potatoes.
- 4
Simmer gently until the potatoes are just tender, about 20 minutes.
- 5
Stir in the kidney beans and kale. Simmer for another 15-20 minutes until the kale is tender.
- 6
Add salt and pepper to taste.
- 7
Serve hot with crusty bread.
Chef's tips
Cut the kale into thin ribbons so it cooks evenly. Brown the linguiça first to melt out its flavorful fat before adding the vegetables.
Storage
Refrigerate up to 4 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop until hot throughout.
Common mistakes to avoid
- •Adding the kale too early, which makes it mushy.
- •Skipping browning the sausage, which loses rich flavor.
Serving suggestions
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