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Categories:
olive oil yellow onion carrot garlic chicken broth gold potatoes ground thyme kale tomatoes white beans pork sausage salt pepper
Viewed: 74 - Published at: 5 years agoIngredients
- 1/4 cup olive oil
- 1 large yellow onion, cut into 1/2-inch dice (approximately 1 cup)
- 1 carrot, medium cut into 1/2 inch dice (approximately 1/2 cup)
- 4 garlic cloves, minced
- 8 cups chicken broth
- 2 cups yukon gold potatoes (cut into 1/2-inch dice )
- 1 teaspoon herbes de provence or 1 teaspoon ground thyme
- 1 bunch kale
- 1 (28 ounce) can diced tomatoes with juice
- 1 (14 ounce) can white beans, drained
- 1/2 lb pork sausage, smoked (chourico, chorizo, kielbasa, etc.)
- salt
- pepper
Method
- Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
- Add garlic and cook, stirring often, until fragrant (about 2 minutes).
- Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
- Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
- Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
- If soup is too thick, thin with more stock or water.
- Season with salt and pepper and serve hot.
- Will keep in fridge, covered, up to 5 days.
