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Portuguese Chorizo and Kale Soup
2 tablespoons extra-virgin olive oil
3 medium yukon gold potatoes, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chorizo, casing removed
1 quart chicken broth
Warm, crusty bread
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, chorizo, 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.
Nutrition Facts: Calories 298.1 Total Fat 15.5 g Saturated Fat 5.1 g Polyunsaturated Fat 2.0 g
Monounsaturated Fat 8.5 g Cholesterol 27.5 mg Sodium 1,082.3 mg Potassium 830.1 mg
Total Carbohydrate 29.1 g Dietary Fiber 5.9 g Sugars 3.4 g Protein 12.9 g
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