Portuguese Chourico and Kale Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Potato

  Flesh and skin, raw

  3 Potato small or 510g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  5 cloves, minced or 15g

• Bay

  Castella

  200g

• Kale

  Scotch, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Peas

  Green, canned, seasoned, solids and liquids

  15 oz or 425g

• Italian sausage

  Sweet, links

  6 link 3 oz or 504g

• Chicken broth

  Soup, canned, less/reduced sodium

  64 tbsp or 960g

Directions

1. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
2. 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.
3. Serve soup with hunks of crusty bread and butter.
4. Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.
5. (source: https://www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe-1939580)

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