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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
Serves 4-6 people
- 1 pound Linguica or Italian Sausage (turkey sausage also works great for a lighter soup)
- 2 pounds Sweet potatoes (peeled and cubed)
- 1 pound Kale, chopped
- 2 Cans of white beans such as great northern or canelini beans
- 1 Large yellow onion, chopped
- 4 Cloves of garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons Extra virgin olive oil
- 4 cups Chicken stock
- 3 cups Water
- 1 Bay leaf
- In a large dutch oven, heat olive oil.
- Add chopped onion and sautee for 3 minutes.
- Add garlic, salt and pepper to onions and sautee for 2-3 minutes or until onion is soft.
- Remove the casings from the sausage and add it to the pan. Crumble the sausage as it cooks for about 5-7 minutes.
- Add the cubed sweet potatoes to the mixture and sautee another 3 minutes to mix the flavors.
- Next, add the water, chicken broth and bay leaf. Bring to a boil.
- Reduce heat and simmer about 10 minutes.
- Add the two cans of beans and the kale to the mixture and cook another 15 minutes.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens