Portuguese Chourico and Kale Soup

Inspiration: Food Network

Don't you dare forget those bay leaves. They add a whole different element to the dish even with the flavorful chourico.

Ingredients

2 tbsp extra-virgin olive oil 3 medium potatoes, peeled and diced 2 medium onions, chopped 4 to 6 cloves garlic, chopped 2 bay leaves, fresh or dried 1 lb kale, coarsely chopped Coarse salt and pepper 1 (15 oz) can chickpeas, drained and rinsed 1 can diced tomatoes 1 lb diced chourico, casing removed 1 quart chicken broth Warm, crusty bread

Preparation

1. Heat oil in a deep pot over medium-high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

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.

3. Serve soup with hunks of crusty bread and butter.