I’ve grown up eating Portuguese Soup and whenever I want a comforting meal it’s one of the first things I reach for. It’s slightly spicy from the chourico and the mix of beans, kale, and other vegetables is simple yet delicious. This is a quick and easy recipe and I’ve found the flavor only improves the next day. I usually make a big batch on Sunday and eat it throughout the week. Serve it with some crusty bread and enjoy!
2 links chourico sausage, sliced into 1/4 inch rounds
3 medium carrots, diced
3 celery hearts, diced
1 medium onion, diced
2 cloves garlic, minced
3 cups kale, leaves removed from stems and roughly chopped
1 can cannellini beans
6 cups chicken stock
1 bay leaf
1/2 tsp fresh thyme
salt and pepper to taste
3 tablespoons olive oil
Heat 2 tablespoons oil in bottom of large heavy saucepan or dutch oven. Add carrots, celery, onion, and garlic and cook until softened about 10 minutes. In separate pan add remaining olive oil and chourico. Cook until browned – about 2 minutes per side. Remove chourico to paper towel lined plate to drain off any excess oil and set aside.
Once vegetables are softened add beans and cook for another minute. Add chicken stock, thyme, and bay leaf and bring to boil. Add chourico to pot and cook at a boil for another 5-10 minutes to allow chourico to flavor broth. Add kale and cook until wilted – about 15 minutes. Season with salt and pepper to taste.