Author Notes
This delicious and nutrient-dense soup is inspired by a Portuguese recipe. Since Portuguese soups tend to be hearty and hydrating by nature, there is something nurturing about this soup that makes it great for a fall or winter meal. It's also light enough to eat in the spring or summer. The ingredients are simple, healthy and delicious. Pair it with a loaf of warm, crust French bread and you have a fantastic meal! —Angela Azevedo
Ingredients
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1 pound
Linguica or Italian Sausage (turkey sausage also works great for a lighter soup)
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2 pounds
Sweet potatoes (peeled and cubed)
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1 pound
Kale, chopped
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2
Cans of white beans such as great northern or canelini beans
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1
Large yellow onion, chopped
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4
Cloves of garlic, minced
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1 teaspoon
salt
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1/2 teaspoon
pepper
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2 tablespoons
Extra virgin olive oil
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4 cups
Chicken stock
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3 cups
Water
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1
Bay leaf
Directions
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In a large dutch oven, heat olive oil.
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Add chopped onion and sautee for 3 minutes.
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Add garlic, salt and pepper to onions and sautee for 2-3 minutes or until onion is soft.
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Remove the casings from the sausage and add it to the pan. Crumble the sausage as it cooks for about 5-7 minutes.
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Add the cubed sweet potatoes to the mixture and sautee another 3 minutes to mix the flavors.
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Next, add the water, chicken broth and bay leaf. Bring to a boil.
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Reduce heat and simmer about 10 minutes.
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Add the two cans of beans and the kale to the mixture and cook another 15 minutes.
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