Recipe for Portuguese Sausage and Kale Soup 
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Yield:
6
Ingredients:
Amount Ingredient
4 oz (110 g) bacon, diced
2 med onion, chopped
2 x - 4 cloves garlic, finely chopped
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground allspice
Salt and freshly ground pepper to taste
4 oz (110 g) linguica or other sausage, thinly sliced
3 med carrots, thinly sliced
1/4 lb (110 g) kale, coarsely chopped
4 cup (1 L) chicken stock
2 can (15 oz, 425 g each) chickpeas (garbanzos),
Instructions:
Instructions: Freshly grated Asiago or Parmesan cheese for garnish

Saute the bacon over moderate heat in a large saucepan until some of the fat has rendered, about 5 minutes. Add the onions and saute until tender but not brown, about 10 minutes. Stir in the cinnamon, allspice, salt, pepper, linguica, carrots, and kale. Add the chicken stock and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Add the chickpeas and cook until heated through, about 5 minutes. Serve garnished with grated cheese.

Serves 6 to 8.

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