Linguica, Kale, and Potato Soup

5.00 (6)
⏱ 70 mins 🍽 6 serving(s) 🏷 < 4 Hours

This robust soup offers a satisfying texture, distinct from a pureed caldo verde. It combines diced linguica sausage with potatoes, kale, and chickpeas in a savoury broth. The recipe uses simple ingredients like canned tomatoes and chicken stock for depth. It is finished with an optional spoonful of sour cream and is perfect with crusty bread. The dish serves six people and takes about 70 minutes to prepare from start to finish.

Linguica, Kale, and Potato Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 medium waxy potatoes, peeled & diced (Yukon Golds, white or red potatoes all work well)
  • 2 medium onions, chopped
  • 4 -6 cloves garlic, minced
  • 2 whole bay leaves
  • 1 lb kale, chopped center tough stems removed (approx)
  • 1 (14 ounce) can garbanzo beans, drained & rinsed
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 lb linguica sausage, diced
  • 1 quart chicken stock
  • fresh ground pepper
  • kosher salt
  • 6 tablespoons sour cream (optional)

Method

  1. Warm the olive oil in a large, heavy-bottomed pot.
  2. Place the potatoes and onions in the pot, cover it, and cook for 5 minutes, giving it an occasional stir.
  3. Stir in the minced garlic, bay leaves, and chopped kale.
  4. Cover the pot to wilt the kale for about two minutes, then season with pepper and salt if you like.
  5. Pour in the beans, tomatoes, diced linguica, and chicken stock, then bring everything to a vigorous boil.
  6. Lower the heat, cover the pot, and let it simmer for 15 minutes or until the potato pieces are soft.
  7. Take out the bay leaves and ladle the soup into bowls, adding a dollop of sour cream if desired alongside some bread.

Nutrition (per serving)

Sodium610600 mg

Recipe details

Category< 4 Hours
AuthorTigerJo