Caldo Verde: Portuguese Kale Soup

• Produce

  • 1 Bay leaf
  • 1 pint Cherry tomatoes, mixed
  • 2 Garlic cloves
  • 1 bunch Kale
  • 1/4 tsp Red chili flakes
  • 1 Russet potato, small
  • 1 Sweet onion, Medium
  • 1 15-ounce can White or kidney beans

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 8 cups Water

• Other

  • ½ pound smoked chourico, linguica, or kielbasa sausage, diced

Found on honestcooking.com

Description

Ingredients

• 2 tablespoons olive oil, divided
• ½ pound smoked chourico, linguica, or kielbasa sausage, diced
• 1 medium sweet onion, diced
• 2 garlic cloves, minced
• ½ teaspoon paprika
• 1 teaspoon sea salt
• ¼ teaspoon red chili flakes
• 1 pint mixed cherry tomatoes, halved
• 1 small russet potato, peeled and diced
• 8 cups water, chicken or beef stock
• 1 bay leaf
• 1 bunch kale, stems removed, and thinly sliced
• One 15-ounce can white or kidney beans, rinsed and drained

Directions

• In a large stockpot or Dutch oven, heat 1 tablespoon of the oil. Brown the sausage over high heat until charred on all sides, about 4 minutes. Remove to a bowl.
• Add the remaining oil and sauté the onion until translucent, 5 minutes. Stir in the garlic, paprika, chili flakes and salt; cook one minute more. Add the cherry tomatoes and cook until they’ve begun to blister, soften, and release their juices, about 5 minutes.
• Return the sausage to the pot, along with the potato, stock or water, and bay leaf. Bring to a boil over high heat, then reduce to medium-low. Simmer the soup until the potatoes are tender, about 15 minutes.
• Fold in the kale and beans and continue to simmer until soft, another 10 minutes. Taste for seasoning and add more salt as necessary.
• Ladle the Portuguese kale soup into bowls and enjoy alongside crusty bread.