Ingredients:
- 2 tbl [or 29.5736 0.00] extra-virgin olive oil (EVOO)
- 1 lb [or 453.6 0.00] chorizo, casing removed and diced
- 3 medium-size white, waxy potatoes, like Yukon Golds, peeled and cut into chunks
- 2 medium onions, chopped
- 4 to 6 cloves garlic, chopped
- 2 bay leaves, fresh or dried
- 1 lb [or 453.6 0.00] kale, stems removed and coarsely chopped
- Coarse salt and pepper
- 15 oz [or 425.25 0.00] can garbanzo beans (aka chickpeas), drained and rinsed
- 15 oz [or 425.25 0.00] can diced tomatoes
- 1 quart [or 900 0.00] chicken broth
- A loaf of crusty bread, warmed through
Directions:
Serves 4
It's comfort food ... Portuguese-style!
Heat EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves.
Cook 8 minutes, stirring occasionally. Season with just a little salt and pepper. Add beans, tomatoes and broth to the pot, and bring the soup to a full boil. Add the kale to the pot and wilt the greens, about 2 minutes.
Reduce heat back to medium and cook 5-10 minutes longer, until potatoes are tender.
Serve soup with hunks of crusty bread alongside.
It's comfort food ... Portuguese-style!
Heat EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves.
Cook 8 minutes, stirring occasionally. Season with just a little salt and pepper. Add beans, tomatoes and broth to the pot, and bring the soup to a full boil. Add the kale to the pot and wilt the greens, about 2 minutes.
Reduce heat back to medium and cook 5-10 minutes longer, until potatoes are tender.
Serve soup with hunks of crusty bread alongside.
Category:
Soup
Source:
Rachael Ray