Ingredients:
2 tablespoons extra virgin olive oil
3 medium waxy potatoes, peeled & diced ( Yukon Golds, white or red potatoes all work well)
2 medium onions, chopped
4 -6 cloves garlic, minced
2 whole bay leaves
1 lb kale, chopped center tough stems removed ( approx)
1 (14 ounce) cans garbanzo beans, drained & rinsed
1 (14 ounce) cans diced tomatoes, undrained
1 lb linguica sausage, diced
1 quart chicken stock
fresh ground pepper
kosher salt
6 tablespoons sour cream (optional)
Directions:
Heat olive oil in a deep, heavy pot over medium high heat.
Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale.
Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
Add beans, tomatoes, linguica,& broth and bring to a full boil.
Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.
Servings: 6
Time preparation: 40 min.
Time total: 70 min.