Portuguese Chourico and Kale Soup

Name: Portuguese Chourico and Kale Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 can diced tomatoes; 946 milliliters chicken broth; 4 servings Coarse salt and pepper; 2 bay leaves, fresh or dried; 425 grams garbanzos (chick peas), drained and rinsed; 4 cloves garlic, chopped; 454 grams kale, coarsely chopped; 2 Tbsps (2 turns around the pan) extra-virgin olive oil; 2 mediums onions, chopped; 3 mediums white waxy potatoes, like yukon golds, peeled and diced; 454 grams diced chourico, casing removed; 4 servings Warm, crusty bread

You can never have too many main course recipes, so give Portuguese Chourico and Kale Soup a try. This recipe makes 4 servings with 475 calories, 21g of protein, and 12g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up canned tomatoes, chicken broth, coarse salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Watch how to make this recipe.

Heat oil in a deep pot over medium high heat.

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Cooking Oil

Equipment you will use

Pot

Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

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Potato

Onion

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper.

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Salt And Pepper

Bay Leaves

Garlic

Greens

Kale

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Pot

Add beans, tomatoes, chourico, 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.

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Potato

Tomato