Portuguese Chourico and Kale Soup

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

4–6 garlic cloves, finely chopped

2 bay leaves, fresh or dried

1 lb kale, coarsely chopped

Kosher salt and freshly ground black pepper, to taste

1 (15 oz) can chickpeas, drained and rinsed

1 (14.5 oz) can diced tomatoes

1 lb chourico, casing removed and diced

1 quart (4 cups) low-sodium chicken broth

Warm crusty bread, for serving

Preparation

1. Heat the oil in a large, deep pot over medium-high heat. Add the potatoes and onions, cover, and cook, stirring occasionally, until beginning to soften, about 5 minutes.

2. Add the garlic, bay leaves, and kale. Cover and cook, stirring occasionally, until the kale has wilted, about 2 minutes. Season with salt and pepper. Add the chickpeas, tomatoes, chourico, and broth and bring to a full boil. Reduce heat to medium and simmer until the potatoes are easily pierced with a fork, 5–10 minutes.

3. Discard the bay leaves. Ladle into bowls and serve with crusty bread and butter.

Notes

Inspired by Food Network.