Ingredients
1lbPortuguese sausagecut off casing and cut into half-moons, or purchase ground
4cupschicken broth
2TbspEVOOfor sautéing
1yellow onionchopped
2clovesgarlicfresh minced
2 waxy potatoeschopped into 1 (2.54 cm) in cubes
1can light red kidney drained
1can navy beansdrained
2buncheskalestems removed and torn into smaller pieces
2bay leaves
salt and pepperto taste
2bay leaves
Preparation
In a large soup pot in olive oil, saute the sausage on medium heat until browning and fragrant. Set meat aside.
In the same pot, refresh olive oil and add in onions and saute until translucent. Once cooked, add in garlic and add the sausage in to combine.
Pour in 4 cups of chicken broth and add in potatoes.
Add kidney beans, navy beans, and bay leaves. Simmer for 5 to 10 minutes.
Finally, add in shredded kale, cook down, and add water to create more broth if desired. Simmer for 30 to 40 minutes until completely combined.
Discard bay leaves.
Serve with crusty bread and butter.
