Portuguese winter soup

7

PREP TIME

20 min

Makes

8 to 10 servings

* PLUS Cooking time: 35 minutes

Ingredients

  • 125 g linguiça, chorizo or hot Italian sausage , about 1 to 2 sausages
  • 1 tsp vegetable oil
  • 2 onions , chopped
  • 3 large garlic cloves , minced
  • 4 large potatoes , peeled and cubed
  • 2 carrots , chopped
  • 796-mL can diced or whole tomatoes , drained, or 1 seeded, chopped red bell pepper
  • 8 cups chicken broth
  • 1 bay leaf
  • 1/4 tsp hot-red-chili-flakes , or paprika (optional)
  • 2 cups shredded cabbage
  • 9 kale leaves
  • 2 cups cooked navy beans , or 540-mL can navy or white kidney beans
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Coarsely chop sausage. Heat oil in a large saucepan set over medium heat. Add sausage and sauté, about 8 minutes. Then remove sausage and drain on a paper towel. Pour off fat from pan, leaving just a film.
  • Sauté onions and garlic over medium heat for about 5 minutes. Add sausage, vegetables, drained tomatoes, broth and bay leaf. For a spicy taste, add hot red pepper flakes. Bring to a boil, uncovered, skimming off any foam. Add cabbage. Reduce heat to low, cover and simmer 20 minutes.
  • Meanwhile, wash kale and remove stems. Cut leaves into bite-size pieces. Drain beans. When soup has finished simmering, stir in kale and beans. Taste and add salt and pepper, if needed. Remove bay leaf. Covered and refrigerated, soup will keep for 3 days or can be frozen.

Nutrition (per serving)

  • Calories
  • 230,
  • Protein
  • 12.3 g,
  • Carbohydrates
  • 31.5 g,
  • Fat
  • 6.5 g,
  • Fibre
  • 5.4 g,
  • Sodium
  • 1068 mg.

Especially rich in vitamins and minerals, assertive kale, a member of the cabbage family, is at its best in soups and stews.

Vegetarian option

Omit sausage. Use a little olive or vegetable oil to sauté onions, and instead of chicken broth, use vegetable stock or water.