Portuguese Chorizo and Kale Soup

 Ingredients:

  • 2 tbsp EVOO

  • 3 medium Yukon gold potatoes diced

  • 2 medium onions diced

  • 6 cloves garlic chopped

  • 2 bay leaves

  • 1 lb kale coarsly chopped

  • course salt and pepper

  • 1 can garbanzo beans drained and rinsed

  • 1 can diced tomatoes

  • 1 lb diced chorizo

  • 1 quart chicken broth

Preparation: 

  1. Heat the oil in a large pot or Dutch oven.

  2. Add your potatoes and onions, cover and cook for 5 minutes stirring occasionally.

  3. Add garlic, kale and bay leaves to the pot, cover and cook down greens for 2-3 minutes. Season with salt and pepper. Add your remaining ingredients and bring to a boil.

  4. Reduce heat and cook on low with cover for another 20 minutes.