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Categories:
extra-virgin olive oil onions garlic carrots celery water red wine tomatoes bay leaves salt potatoes linguica kielbasa fresh kale Romano cheese
Viewed: 54 - Published at: 8 years agoIngredients
- 6 tbsp. extra virgin olive oil
- 2 lg. onions, minced
- 6 cloves garlic, chopped
- 3 carrots, peeled and diced
- 1 c. chopped celery
- 4 quarts. water
- 1 c. dry red wine
- 1 (35 ounce.) can whole tomatoes, minced, with juice
- 2 bay leaves
- Salt and pepper
- 4 lg. potatoes, peeled and diced
- 1 1/2 lbs. linguica
- 1 1/2 lbs. kielbasa
- 1 1/2 lbs. fresh kale, minced Or possibly 2 (10 ounce.) pkg. frzn minced kale
- Grated Romano cheese
Method
- Saute/fry onions for 10 min in 4 Tbsp.
- oil in large kettle.
- When tender, add in remaining oil and saute/fry garlic, carrots, and celery.
- Saute/fry for 10 min more, stirring often.
- Add in water, wine, tomatoes, bay leaves and salt and pepper.
- Simmer soup, uncovered, for 2 hrs.
- Add in the potatoes and simmer another 30 min.
- Cut up sausages and add in to soup; stir in kale (if using frzn, thaw and drain it first).
- Simmer 1 hour more.
- If soup is too thick, add in more water.
- Serve warm, sprinkled with grated cheese.
- For richer, flavor, use half beef broth and half water.
- Makes 3 gallons.
