Portuguese Kale & Red Bean Soup

• Gluten free

• Meat

  • 10 oz Linguica or andouille sausage

• Produce

  • 1 cup Carrot
  • 2 tbsp Garlic
  • 1 lb Kale or other dark leafy greens
  • 1 15-ounce can Kidney beans
  • 1 tbsp Marjoram or thyme, fresh
  • 1 cup Onion
  • 1/2 cup Parsley, fresh
  • 1 lb Potatoes, small white
  • 1 14-ounce can Tomatoes

• Canned Goods

  • 6 cups Chicken broth or stock, low-sodium

• Baking & Spices

  • 1 Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on eatingwell.com

Description

Ingredients

• 1 tablespoon extra-virgin olive oil
• 10 ounces linguica or andouille sausage, halved lengthwise and sliced ¼ inch thick
• 1 cup chopped onion
• 1 cup chopped carrot
• 2 tablespoons finely chopped garlic
• 6 cups low-sodium chicken broth or stock (or see Slow-Cooker Stock recipe, below)
• 1 14-ounce can diced tomatoes
• 1 tablespoon chopped fresh marjoram or thyme
• 1 pound small white boiling potatoes, halved and sliced ¼ inch thick
• 1 pound kale or other dark leafy greens, stems removed, cut into ¼-inch strips
• 1 15-ounce can kidney beans, rinsed
• ½ cup chopped fresh parsley
• ¼ teaspoon salt
• Ground pepper to taste

Directions

• Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. Stir in garlic and cook 1 minute more. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes. Stir in the reserved sausage, kale (or other greens), beans and parsley. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. Season with salt and pepper.

Nutrition