Prep Time
10 min
Cook Time
20 min
Yields
4 servings
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.
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ingredients
2
tbsp (2 turns around the pan) extra-virgin olive oil
3
medium white waxy potatoes, like yukon golds, peeled and diced
2
medium onions, chopped
4
- 6 cloves garlic, chopped
2
bay leaves, fresh or dried
1
lb(s) kale, coarsely chopped
Coarse salt and pepper
1
(15-oz) can garbanzos (chick peas), drained and rinsed
1
can diced tomatoes
1
lb(s) diced chourico, casing removed
1
qt chicken broth
Warm, crusty bread
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directions
Notes
Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.
Step 1
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Step 2
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Step 3
Serve soup with hunks of crusty bread and butter.