Recipe Library
Linguica, Kale & Red Bean Soup
Smoky slices of linguica perfume a savory broth as tender potatoes and sweet carrots soften alongside fragrant marjoram. Ribbons of kale and creamy kidney beans join the pot, delivering a hearty, vegetable-rich bowl that tastes deeply comforting with every spoonful.
- Total
- 55 min
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 8
Nutrition per Serving
- Calories
- 255
- Protein
- 19g
- Carbs
- 30g
- Fat
- 7g
- Fiber
- 8g
- Sugar
- 4g
- Sodium
- 442mg
Ingredients
- 1 tablespoon extra-virgin olive oil
- 10 ounces linguica or andouille sausage, halved lengthwise and sliced 1/4 inch thick
- 1 cup chopped onion
- 1 cup chopped carrot
- 2 tablespoons finely chopped garlic
- 6 cups low-sodium chicken broth or stock (or Slow-Cooker Chicken Stock; see associated recipe)
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon chopped fresh marjoram or thyme
- 1 pound small white boiling potatoes, halved and sliced 1/4 inch thick
- 1 pound kale or other dark leafy greens, stems removed, cut into 1/4-inch strips
- 1 (15 ounce) can kidney beans, rinsed
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon salt
- Ground pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. Stir in garlic and cook 1 minute more. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
- Stir in the reserved sausage, kale (or other greens), beans and parsley. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. Season with salt and pepper.