Portuguese Kale Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
403 kcal
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Course
Soup
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Cuisine
Portuguese
Portuguese Kale Soup
Description
This soup begins with frying smoked sausage slices in olive oil until browned, rendering flavorful fat that infuses the broth. Onions and garlic are sautéed in the sausage fat, adding sweetness and aroma. Chicken broth or a combination of broth and water is added with diced Yukon gold potatoes, salt, and pepper, then simmered until the potatoes become tender, a step that softens and thickens the soup slightly.
Next, finely chopped kale and drained red kidney beans are stirred in and cooked just until the kale wilts but remains bright and slightly firm. This timing preserves the leafy green's texture and vitamin content. The soup is seasoned further if needed before serving.
The soup is traditionally finished with a small amount of apple cider vinegar added at serving to enhance and balance the richness from the sausage and broth. Variations in greens such as spinach, collards, or cabbage can change the flavor and texture, with spinach cooking quickly and collards requiring longer.
Leftovers may absorb liquid over time, so add broth or water when reheating. The soup freezes well, though the potatoes may soften more after freezing. Using low-sodium broth is recommended to control seasoning since the sausage contributes saltiness.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 lb. linguiça and/or chouriço sliced (if not available, use another smoked sausage, such as Spanish chorizo or kielbasa)
- 1 yellow onion diced, large
- 4 cloves garlic diced small
- 8 cups chicken broth and/or water I used half chicken broth, half water
- 2 lbs. potato peeled and diced (about 4 medium potatoes, Yukon gold variety
- 1 teaspoon kosher salt plus more if needed
- ½ teaspoon black pepper plus more if needed
- 30 oz. red kidney beans drained and rinsed (or white/cannellini beans, canned
- 1 kale stems removed, finely chopped (about 1 lb., or other leafy green or combination of choice, see notes, bunch
- apple cider vinegar for serving (optional)
Instructions
- Heat the 2 tablespoons extra-virgin olive oil over medium heat in a large pot or Dutch oven. Add the 1 lb. linguiça and/or chouriço and cook for about 3 minutes, until fat starts to render and they begin to brown. Add the diced 1 large yellow onion and cook for 3 more minutes, stirring occasionally, until softened. Add the minced 4 cloves garlic and stir to coat, sautéing for another 30 seconds - 1 minute, until garlic is fragrant.
- Add the 8 cups chicken broth and/or water, diced 2 lbs. Yukon gold potatoes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil, cover, and simmer until potatoes are tender when you stick a fork in them, for about 15 minutes. This is a good time to prep the kale and drain and rinse the beans.
- Add the chopped 1 bunch kale and the drained and rinsed 30 oz. canned red kidney beans to the pot. Simmer for another 3-5 minutes or so, until the kale has wilted.
- Season to taste with salt and pepper. Serve with a few drops of apple cider vinegar in each bowl, if using, or stir in 2-3 tablespoons to the whole pot.
Notes
- You can substitute or complement kale with other leafy greens like spinach, collards, or cabbage, keeping in mind their differing cooking times and flavors.
- Leftover soup may need additional broth or water due to potatoes absorbing liquid during storage.
- The soup freezes well, although the texture of potatoes may change slightly after freezing.
- If using all water instead of chicken broth, add more salt to achieve proper seasoning.
- When using full chicken broth, opt for low-sodium to prevent the soup from becoming too salty due to the sausage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 1093mg | 46% |
| Potassium | 1086mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 5668IU | 113% |
| Vitamin C | 78mg | 87% |
| Calcium | 206mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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