Portuguese Kale Soup (Caldo Verde)

L'ecole's Note:

I'm not sure where I found this recipe. It's more tomato-y than some versions (but then every one I've looked at here is quite different!). I'm also not sure whether herbs de Provence is appropriate to a Portuguese soup. But it's delicious, that's for sure!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1/4 cup olive oil
• 1 large yellow onion, cut into 1/2-inch dice (approximately 1 cup)
• 1 carrot, medium cut into 1/2 inch dice (approximately 1/2 cup)
• 4 garlic cloves, minced
• 8 cups chicken broth
• 2 cups yukon gold potatoes (cut into 1/2-inch dice )
• 1 teaspoon herbes de provence or 1 teaspoon ground thyme
• 1 bunch kale
• 1 (28 ounce) can diced tomatoes with juice
• 1 (14 ounce) can white beans, drained
• 1/2 lb pork sausage, smoked (chourico, chorizo, kielbasa, etc.)
• salt
• pepper

Directions:

1. Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
2. Add garlic and cook, stirring often, until fragrant (about 2 minutes).
3. Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
4. Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
5. Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
6. If soup is too thick, thin with more stock or water.
7. Season with salt and pepper and serve hot.
8. Will keep in fridge, covered, up to 5 days.