Page 45 - UMass2018_CookBook

Kale Soup
Kimball Family, North Attleboro, MA
“This is a favorite when my kids are home from college. Add more beans or kale for a very hearty soup!” — Kim Kimball
Preparation
1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until softened, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
2. Add the sausage and cook until browned. Stir in the potatoes, salt, if using, and pepper; cook until browned.
3. Add the broth, water and tomatoes. Stir in the beans, carrots, kale and red pepper flakes, if using. Bring to boil, then cover and reduce the heat to medium-low. Simmer for 45 minutes.
4. Ladle the soup into individual serving bowls and sprinkle with Parmesan cheese, if desired.
Ingredients
Serves 4
2 tablespoons olive oil
1 onion, chopped
3 to 6 garlic cloves, minced
16 ounces chourico or linguica, cut to bite-size pieces
3 potatoes, cut in cubes
1 teaspoon salt (optional)
1 1⁄2 teaspoons ground black pepper
2 (14.5-ounce) cans chicken broth, or more, if desired
3⁄4 cup water
1 (15-ounce) can chopped tomatoes
1 (15-ounce) can kidney or black beans, rinsed and drained
3 carrots, peeled and chopped
1 bunch kale, ribs removed, coarsely chopped or cut into strips
Red pepper flakes (optional)
6 tablespoons grated Parmesan cheese (optional)
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