Portuguese Sausage and Kale Soup (Caldo Verde) recipe
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Ingredients
- 1 ½ pounds Portuguese linguica sausage, cut into 1/2-inch think slices 2 tablespoons olive oil 2 medium onions, chopped 6 cloves garlic, roughly chopped 8 cups chicken broth 4 medium white potatoes, cut into 1/2-inch cubes 2 teaspoons freshly ground black pepper 1 pound kale, stemmed and cut into strips 1 cup cannellini beans, drained salt to taste
Nutrition Info
- 586.4 caloriescarbohydrate: 35.2 gcholesterol: 81 mgfat: 37.2 gfiber: 5.4 gprotein: 27.5 gsaturatedFat: 12.8 gservingSize: -sodium: 2334.4 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Portuguese Sausage and Kale Soup (Caldo Verde)
Directions
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Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
Add olive oil to the skillet and heat oil over medium heat, stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper, bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.