Portuguese Kale Soup

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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.

Ingredients

  • 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)

Instructions

  1. Heat oil in large saucepan over medium-high heat.

  2. Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned.

  3. Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft.

  4. Add kidney beans, tomatoes, broth, and pepper (if desired). Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 30 minutes.

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