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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Rachael Ray Ingredients:
3 tablespoons extra virgin olive oil |
3 medium white waxy potatoes, like yukon golds, peeled and diced |
2 medium onions, chopped |
4 -6 garlic cloves, chopped |
2 fresh bay leaves or 2 dried bay leaves |
1 lb kale, coarsely chopped |
coarse salt and pepper |
1 (15 ounce) can garbanzo beans, drained and rinsed (chick peas) |
1 (14 1/2 ounce) can can diced tomatoes |
1 lb diced portuguese chourico, casing removed and chopped |
2 quarts chicken broth |
Directions:
1. Heat oil in deep pot over medium heat. Add potatoes and onions. Cover and cook 5-minutes, stirring occasionally.
2. Add garlic, bay leaves and kale to the pot. Cover pot and wilt greens 2 minutes. Eason with salt and pepper. Add beans, tomatoes, chourico and broth to the pot and bring soup to a full boil.
3. Reduce heat back to medium and cook 5-10 minutes longer or until potatoes are tender.
4. Serve soup with bread and butter.
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