Portuguese Kale Soup - Alicia Lemieux

2 tablespoons olive oil
1 pound chorizo (Portuguese sausage), cut into 1/2-inch-thick slices
1 large onion, chopped
6 to 8 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 pound dried navy white beans, soaked overnight and drained
1/4 pound dried red beans, soaked overnight and drain
4 quarts chicken stock
2 large potatoes, peeled and diced
1 bunch kale, stemmed and torn
2 bay leaves
1/4 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
Ground black pepper to taste
Loaf of crusty Portuguese bread 

 

Directions

In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat. Add the sausage and onion and sauté for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Serve with crusty Portuguese (or French) Bread