Recipe by Nana Lee
This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course.
Top Review by iamastargazer2
I have been making Kale soup for 56 years for my family and friends. I still use dried fava beans when available, and always beef shank bones for the broth which I simmer for about 1 /2 hour before adding other ingredients. This has been served at many a tail gate party before a foot ball game or when the boys were ice fishing...along with Portuguese rolls. .
- 236.59 ml dried red kidney beans (soaked overnight in cold water) or 236.59 ml use 2 cans cannellini beans
- 5 (1913.59 g) can beef broth
- 473.18 ml water
- 453.59 g kale (broken up into small pieces or shredded)
- 1 large onion, diced coarsely
- 226.79 g chorizo sausage, skinned and broken up
- 453.59 g linguica sausage, sliced into chunks
- 14.79 ml red wine vinegar or 14.79 ml balsamic vinegar
- 4.92 ml pepper
- 2.46 ml salt, broth is very salty, as is sausage (optional)
- 236.59-473.18 ml water (as needed while cooking)
- 473.18 ml cubed potatoes
- 236.59-473.18 ml water
Directions See How It's Made
- Soak beans overnight in cold water. In morning, drain beans.
- ("OR" used canned beans and cut down cooking time.).
- In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
- Bring to boil. Reduce heat, cook gently for 3 hours.
- Add potatoes and 1 or 2 cups more water.
- Continue cooking until potatoes are tender.