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
What You'll Need
Linguica or Italian Sausage (turkey sausage also works great for a lighter soup)
Sweet potatoes (peeled and cubed)
Cans of white beans such as great northern or canelini beans
Large yellow onion, chopped
Cloves of garlic, minced
Extra virgin olive oil
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.