Portuguese Bean Soup

🧂 Ingredients

• 3 tbsp Olive oil
• 1 Spanish onion

  peeled and finely chopped
• 5 Garlic cloves

  minced
• 1 lb Yukon Gold Potatoes

  peeled and thinly sliced
• 4 cups Kale

  finely chopped, packed
• 8 cups Chicken stock
• 1/2 cup Dry Sherry
• 1 tsp Lemon zest
• 1 tsp Smoked Paprika
• 12 oz Cured Portuguese Sausage or Chorizo
• 15 oz White navy beans
• 1/4 cup Heavy cream
• Salt & Pepper

  to taste

Instructions

• 1 Add oil, onions and garlic to a large pot or dutch oven and cook over medium
  high heat for 3 minutes.
• 2 Add the potatoes, chopped kale, chicken stock, sherry, zest, paprika, and 1/2
  teaspoon salt to the pot.
• 3 Bring to a boil, then lower the heat. Cover and simmer for 15-20 minutes to
  soften the potatoes and kale.
• 4 Peel the sausage casings off then cut the cured meat into thin coins. Stir in
  the sausage, white beans, and cream. Simmer another 5 minutes. Serve hot with
  Portuguese bread.

Nutrition Info