Portuguese Kale Soup With Beans

Portuguese Kale Soup With Beans


Vitamin-rich kale tastes great teamed with sausage, potatoes, and kidney beans. Traditional Portuguese soups include linguiça, a hard-to-find smoked sausage flavored with paprika. Ours uses a mixture of Italian sausage and pepperoni available in any supermarket.

Quick look

  • prep 15 min    cook 45 min
  • serves 6


  • 4 ounces spicy turkey sausage or Italian sausage, casings removed, if necessary
  • 1 1/2 ounces sliced pepperoni, slivered
  • 1 large yellow onion, quartered and thinly sliced
  • 1 celery stalk, coarsely chopped
  • 4 cups chicken stock
  • 4 cups water
  • 8 ounces kale, thick stems removed and leaves sliced, or 2 packages (10 ounces each) frozen kale, thawed and squeezed dry
  • 1 small red bell pepper, seeded and diced
  • 1/2 teaspoon minced garlic
  • 12 ounces red potatoes, halved and sliced
  • 1/2 teaspoon hot red-pepper sauce
  • 1/4 teaspoon salt
  • 1 1/2 cups cooked or canned red kidney beans, cannellini beans, or chickpeas, rinsed and drained if canned
  • 1/4 cup grated Parmesan cheese

    How to make it   1 hour

  • 1

    Crumble the sausage into a soup pot or 5-quart Dutch oven over medium-low heat. Cook, stirring, until no longer pink, about 4 minutes. Add the pepperoni and cook until the fat is rendered, about 2 minutes. Transfer to a paper towel–lined plate to drain. Discard all but 1 teaspoon of drippings from the pot.

  • 2

    Add the onion and celery. Reduce the heat, cover, and cook, stirring occasionally, until soft, about 8 minutes. Return the meat to the pot, add the stock, water, kale, bell pepper, and garlic. Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes.

  • 3

    Stir in the potatoes, red-pepper sauce, and salt. Simmer, covered, until the potatoes and kale are tender, about 20 minutes. Add the beans and cook until just heated through, 5 minutes. Garnish each serving with cheese

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