Recipe by Bitsie
This is a very flavorful soup that is a comfort food for my family. The recipe was given to me by my Portuguese mil over 30 yrs ago. Her mother had passed it on to her. This soup is easily stretched to make more servings. The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water. Soul warming for a cold night, serve with a warm crusty bread. A great next day soup. Freezes well.
Top Review by lwhitt58
I get a lot of kale from my summer CSA, so how to use it up is always a question. This soup is a great way to use up it up (despite making it on a 90 degree day!), and it freezes well. Perfect for a "what am I going to bring for a work lunch?" question, with a slice of toasted sourdough break alongside.<br/><br/>Few changes - I used sweet sausage, and added an additional 2 cups of chicken stock, as the liquid will get soaked up by the potatoes and pasta. Added 2/3 of a cup of orzo instead of the 1-1/2 cups of ditalini.
- 1 tablespoon olive oil
- 1 lb chorizo sausage (fresh not dried)
- 1 quart chicken broth
- 1 large onion, roughly diced
- 4 large potatoes, cubed
- 1 bunch kale, stemmed washed & chopped (abt. 1 lb.)
- 1 1⁄2 cups ditalini
- 1 (15 ounce) can dark red kidney beans
- fresh ground black pepper
- salt (optional)
Directions See How It's Made
- Remove casing from sausage and cut into smaller than bit sized pieces.
- Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
- Drain on paper towels.
- Add other ingredients except kale,& pasta.
- Bring to boil and simmer 10 minutes.
- Add kale, and pasta and simmer about 8 minutes until both are tender.
- Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
- Serve piping hot.