St. john's club kale soup

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 pounds Chorizo or andouille sausage
Cut into 1/2-inch-thick
Slices
1 large Onion, chopped
6 To 8 garlic cloves, minced
¼ cup Chopped fresh parsley
¼ pounds Dried navy white beans,
Soaked overnight and
Drained
¼ pounds Dried red beans, soaked
Overnight and drain
4 quarts Chicken stock
2 larges Potatoes, peeled and diced
1 bunch Kale, stemmed and torn
2 Bay leaves
¼ teaspoon Dried thyme
1½ teaspoon Salt
¼ teaspoon Red pepper flakes
Ground black pepper to
Taste
½ cup Chopped fresh mint
Loaf of crusty Portuguese
Bread

Directions

In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat.

Add the sausage and onion and saute for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1½ hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread.

Yield: 8 servings

EMERIL LIVE SHOW #EMIA79 GOING HOME-FALL RIVER STYLE

Related recipes