Linguica, Kale, and Potato Soup

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.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Heat olive oil in a deep, heavy pot over medium high heat.
2. Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
3. Add garlic, bay leaves, and kale.
4. Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
5. Add beans, tomatoes, linguica,& broth and bring to a full boil.
6. Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
7. Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.