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April 23, 2014
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Portuguese Kale Soup
Updated On: Jan 26, 2013

Chef hat manPortuguese Kale Soup

 

Ingredients:

2 lbs

Hot Italian Sausage

½  lb

2

2

12 cups

1 lb

4 cloves

5 lbs

1 tspn

1 large can

1 large can

Chorizo Sausage

Large yellow Onions chopped

Celery Stalks chopped

Chicken Stock

Kale

Minced Garlic

Red Potatoes quartered

Hot Pepper Sauce

Red Kidney Beans

Cannellini Beans

1 lb

2 cans

 

 

Ditallini

Diced Tomatoes

Salt to taste

 

Directions:

Remove Sausage casings and discard.  Crumble the meat and cook in a large stock-pot, stirring over moderate heat.  Add the Chorizo and cook until fat is rendered.  Drain the fat and discard.  Remove the meat and set aside.  Add the onion and celery and cook until soft.  Return the sausage to the pot and add the stock, ale, and garlic.  Bring to a simmer, cover, and cook for 10 minutes.

 

Stir in the potatoes, hot sauce, tomatoes, and salt.  Simmer, covered for about 20 minutes or until potatoes are tender.  Add the beans and ditallini and cook until pasta is al dente. 

Serve with crusty bread.  Makes 10-12 servings.

 

 


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