Portuguese kale soup with beans recipe

Vitamin-rich kale tastes great teamed with sausage, potatoes and kidney beans. This Portuguese soup version uses a mixture of Italian sausage and pepperoni available in any supermarket.

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves 6

• 110 g (4 oz) spicy turkey sausage or Italian sausage, casings removed, if necessary
• 725-750 g (1 1/2 oz) sliced pepperoni, slivered
• 1 large yellow onion, quartered and thinly sliced
• 1 celery stalk, coarsely chopped
• 1 L (4 c) chicken stock
• 1 L (4 cups) water
• 225 g (8 oz) kale, thick stems removed and leaves sliced, or 2 packages (275 g/10 oz each) frozen kale, thawed and squeezed dry
• 1 small red pepper, seeded and diced
• 2 g (1/2 tsp) minced garlic
• 350 g (12 oz) red potatoes, halved and sliced
• 2 ml (1/2 tsp) hot red-pepper sauce
• 1 g (1/4 tsp) salt
• 375 g (1 1/2 c) cooked or canned red kidney beans, cannellini beans or chickpeas, rinsed and drained if canned
• 50 g (1/4 c) grated Parmesan cheese1. Crumble the sausage into a soup pot or five quart Dutch oven over medium-low heat. Cook, stirring, until no longer pink, about four minutes. Add the pepperoni and cook until the fat is rendered, about two minutes. Transfer to a paper towel–lined plate to drain. Discard all but five millilitres (one teaspoon) of drippings from the pot.
  2. Add the onion and celery. Reduce the heat, cover and cook, stirring occasionally, until soft, about eight minutes. Return the meat to the pot, add the stock, water, kale, red pepper and garlic. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes.
  3. Stir in the potatoes, red-pepper sauce and salt. Simmer, covered, until the potatoes and kale are tender, about 20 minutes. Add the beans and cook until just heated through, five minutes. Garnish each serving with cheese.

Don't like kale? There are other alternatives you can use: try spinach or chard instead.

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