Soups And Stews
Portuguese Kale Soup
8 servings
分量10 minutes
調理時間35 minutes
総時間材料
2 tablespoons extra-virgin olive oil
1 lb. linguiça and/or chouriço (sliced, if not available, use another smoked sausage, such as Spanish chorizo or kielbasa)
1 large yellow onion (diced)
4 cloves garlic (diced small)
8 cups chicken broth and/or water (I used half chicken broth, half water)
2 lbs. Yukon gold potatoes (peeled and diced, about 4 medium potatoes)
1 teaspoon kosher salt (plus more if needed)
½ teaspoon black pepper (plus more if needed)
30 oz. canned red kidney beans (drained and rinsed, or white/cannellini beans)
1 bunch kale (stems removed, finely chopped, about 1 lb., or other leafy green or combination of choice, see notes)
apple cider vinegar (for serving, optional)
手順
Heat the 2 tablespoons extra-virgin olive oil over medium heat in a large pot or Dutch oven. Add the 1 lb. linguiça and/or chouriço and cook for about 3 minutes, until fat starts to render and they begin to brown. Add the diced 1 large yellow onion and cook for 3 more minutes, stirring occasionally, until softened. Add the minced 4 cloves garlic and stir to coat, sautéing for another 30 seconds - 1 minute, until garlic is fragrant.
Add the 8 cups chicken broth and/or water, diced 2 lbs. Yukon gold potatoes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil, cover, and simmer until potatoes are tender when you stick a fork in them, for about 15 minutes. This is a good time to prep the kale and drain and rinse the beans.
Add the chopped 1 bunch kale and the drained and rinsed 30 oz. canned red kidney beans to the pot. Simmer for another 3-5 minutes or so, until the kale has wilted.
Season to taste with salt and pepper. Serve with a few drops of apple cider vinegar in each bowl, if using, or stir in 2-3 tablespoons to the whole pot.
栄養
サービングサイズ
-
カロリー
403 kcal
脂肪総量
20 g
飽和脂肪
6 g
不飽和脂肪
13 g
トランス脂肪
-
コレステロール
40 mg
ナトリウム
1093 mg
炭水化物総量
41 g
食物繊維
11 g
糖質総量
4 g
タンパク質
17 g
8 servings
分量10 minutes
調理時間35 minutes
総時間