Portuguese Kale Soup (Caldo Verde)

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!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 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.