There are so many reasons to love this Portuguese-inspired kale and sausage soup, but one of them is that this recipe tastes even better on the second day!
For that reason, we love this soup for meal prep — it makes enough for a whole week of lunches or dinners and freezes well.
1 Tbsp. olive oil
8 oz. turkey kielbasa sausage, sliced
2 cloves garlic, minced
2-3 medium leeks, chopped, just white and light-green parts
1 bunch kale, stems removed and discarded, torn (about 4 cups)
1 (15-oz.) can kidney beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes, no added salt
6 cups low-sodium organic chicken (or vegetable) broth
Ground black pepper (to taste; optional)
Heat oil in large saucepan over medium-high heat.
Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned.
Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft.
Add kidney beans, tomatoes, broth, and pepper (if desired). Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 30 minutes.