Adapted from Rachel Ray

2 tablespoons extra-virgin olive oil
3 medium potatoes, peeled and diced, around 3-4 cups
2 onions, chopped
6 cloves garlic, chopped
2 bay leaves
1 pound kale, stripped of stems, coarsely chopped
Coarse salt and pepper
1 can cannellini beans, drained and rinsed
5 cups or 1 28 oz can diced tomatoes
1 pound diced chourico or spicy sausage of choice, casing removed Note: this flavor will permeate your soup, so choose accordingly
1 quart chicken broth
1. Heat oil in a deep pot over medium high heat. As they are chopped, add potatoes and onions. Cover and cook 5 minutes, stirring occasionally.
2. Add garlic, bay leaves, salt and pepper and kale to the pot. Cover pot and wilt the greens for 2 minutes. 
3. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook or until potatoes are tender. Reduce to low and allow to simmer for as much time as you have. 
This soup will be delicious now, better the next day and the day after that. Serve with crusty bread of choice to seep up all of that warm, spicy broth.

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