Portuguese Kale Soup (Caldo Verde)

Name: Portuguese Kale Soup (Caldo Verde)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 serving(s)
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

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Recipe by lecole54

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!

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READY IN: 1hr 15mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
Add garlic and cook, stirring often, until fragrant (about 2 minutes).
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.
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.
Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
If soup is too thick, thin with more stock or water.
Season with salt and pepper and serve hot.
Will keep in fridge, covered, up to 5 days.

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