Ingredients
-
2 tablespoons extra virgin olive oil
-
3 medium waxy potatoes, peeled & diced (Yukon Golds, white or red potatoes all work well)
-
4 -6 cloves garlic, minced
-
2 whole bay leaves
-
1 lb kale, chopped center tough stems removed (approx)
-
1 (14 ounce) can garbanzo beans, drained & rinsed
-
1 (14 ounce) can diced tomatoes, undrained
-
1 lb linguica sausage, diced
-
1 quart chicken stock
-
kosher salt
-
6 tablespoons sour cream
-
2 medium onions, chopped
-
fresh ground pepper
Instructions
- Heat olive oil in a deep, heavy pot over medium high heat.
- Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale.
- Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
- Add beans, tomatoes, linguica,& broth and bring to a full boil.
- Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
- Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.