Here is another incredible recipe given to me by my co-worker Dan. Weirdly, it’s a hugely popular summer soup on the Cape, but I like to make it right around now when air is getting chillier, but the leaves aren’t quite ready to fall. Grab a loaf of crusty bread, a snuggly sweater, and enjoy with abandon.
2 tablespoons olive oil
1 large yellow onion
6 chopped cloves garlic, minced
1 pound linguiÃ§a (Portuguese sausage) sliced into 1/2-inch rounds
1 pound chouriÃ§o (Spanish sausage), sliced into 1/2-inch rounds
* 2 large Yukon Gold potatoes, peeled & diced
* 2 large Red Bliss potatoes, diced
* 1/4 cup chopped parsley
* 1 (14-ounce) can kidney beans, drained & rinsed
* 4 quarts chicken stock
* 2 bay leaves
* 1/4 teaspoon dried thyme
* 1/2 teaspoon crushed red pepper flakes
* 1 pound kale, well washed, ribs removed, and torn into bite-size pieces
* 1 loaf crusty Portuguese bread
1. Heat the olive oil in a large stockpot over medium heat.
2. Add the sausage, garlic and onion, season with salt and pepper, and cook, stirring, until onions are translucent.
3. Add the parsley and the chicken stock and bring to a boil.
4. Add the bay leaves, thyme and crushed red pepper, then the potatoes and kale. Simmer until the potatoes are tender, about another 30 minutes.
5. Skim off any fat that rises to the surface. Remove the bay leaves. To serve, pour the soup into individual soup bowls and serve with the bread.