Recipe for Portuguese Chourico and Kale Soup 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl extra-virgin olive oil
(2 turns around the pan)
3 med white waxy potatoes, like Yukon Gold peeled, diced
2 med onions chopped
4 x garlic cloves - (to 6) chopped
2 x fresh or dried bay leaves
1 lb kale coarsely chopped
Coarse salt to taste
Freshly-ground black pepper to taste
1 can garbanzos - (15 oz) drained, rinsed
1 can diced tomatoes
1 lb diced chourico casing removed
1 qt chicken broth
Instructions:
Instructions: Heat oil in a deep pot over medium-high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.

This recipe yields 4 servings.

Cooks

Note: If you are in Mystic, CT, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

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