St. john's club kale soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | pounds | Chorizo or andouille sausage |
| Cut into 1/2-inch-thick | ||
| Slices | ||
| 1 | large | Onion, chopped |
| 6 | To 8 garlic cloves, minced | |
| ¼ | cup | Chopped fresh parsley |
| ¼ | pounds | Dried navy white beans, |
| Soaked overnight and | ||
| Drained | ||
| ¼ | pounds | Dried red beans, soaked |
| Overnight and drain | ||
| 4 | quarts | Chicken stock |
| 2 | larges | Potatoes, peeled and diced |
| 1 | bunch | Kale, stemmed and torn |
| 2 | Bay leaves | |
| ¼ | teaspoon | Dried thyme |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Red pepper flakes |
| Ground black pepper to | ||
| Taste | ||
| ½ | cup | Chopped fresh mint |
| Loaf of crusty Portuguese | ||
| Bread | ||
Directions
In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat.
Add the sausage and onion and saute for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1½ hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread.
Yield: 8 servings
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