Portuguese Chourico And Kale Soup

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
		= (2 turns around the pan)
3		White waxy potatoes, like Yukon Gold - peeled, diced (medium)
2		Onions - chopped (medium)
4		Garlic cloves - (to 6) - chopped
2		Fresh or dried bay leaves
1 lb	454g / 16oz	Kale - coarsely chopped
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1		Garbanzos - (15 oz) - drained, rinsed
1		Diced tomatoes
1 lb	454g / 16oz	Diced chourico - casing removed
1		Chicken broth
		Warm crusty bread

Recipe Instructions

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, 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.

Serve soup with hunks of crusty bread and butter.

This recipe yields 4 servings.

Cook's Note: If you are in Mystic, CT, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A25) - from the TV FOOD NETWORK

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