Portuguese Kale Soup

I took Emily to Nantucket and Newport, RI for our 30th anniversary. We ate at The Brick Alley Pub in Newport on the waterfront. I had lobster roll and Emily had this great tasting soup and a salad. It was great! There’s a lot of Portuguese influence in the Newport area.

Ingredients

2 tablespoons of extra-virgin olive oil

2 medium potatoes, peeled and diced

1 medium onion, chopped

4 cloves of garlic, chopped

2 bay leaves, fresh or dried

1 lb of kale, chopped

salt and pepper (to taste)

1 can of red beans, drained

1 large chopped tomato or 3 roma tomatoes

1 lb of diced chouriço, casing removed or substitute with turkey kielbasa

2 carrots, chopped

4 cups of chicken broth

Directions

1. Heat the oil in a deep pot over medium heat and saute the onions and garlic.
2. Add the kale to the pot and stir until it has wilted down, about 5 minutes, allowing the leaves to absorb flavor from the onions and garlic.
3. Add the bay leaves and stir about 2 minutes.
4. Season with salt and pepper to taste.
5. Add the beans, carrots, tomatoes, chouriço or turkey kielbasa, and broth to the pot and bring the soup to a full boil.
6. Reduce the heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender and carrots are cooked.
7. Serve this soup with the bread of your choice.