This tasty recipe is similar to one I saw on The Food Network. This soup is full of texture, and is not pureed like a traditional Caldo Verde. I often use "no salt added" beans and tomatoes, reduced sodium broth, and rarely need to add extra salt at all, but other folks may want more. We like it with a little sour cream, along with a head of roasted garlic and a hearty loaf of good bread.
- 2 tablespoons extra virgin olive oil
- 3 medium waxy potatoes, peeled & diced (Yukon Golds, white or red potatoes all work well)
- 2 medium onions, chopped
- 4 -6 cloves garlic, minced
- 2 whole bay leaves
- 1 lb kale, chopped center tough stems removed (approx)
- 1 (14 ounce) can garbanzo beans, drained & rinsed
- 1 (14 ounce) can diced tomatoes, undrained
- 1 lb linguica sausage, diced
- 1 quart chicken stock
- fresh ground pepper
- kosher salt
- 6 tablespoons sour cream (optional)
- Heat olive oil in a deep, heavy pot over medium high heat.
- Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale.
- Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
- Add beans, tomatoes, linguica,& broth and bring to a full boil.
- Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
- Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.