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Portuguese Kale Soup (Caldo Verde)

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“I'm not sure where I found this recipe. It's more tomato-y than some versions (but then every one I've looked at here is quite different!). I'm also not sure whether herbs de Provence is appropriate to a Portuguese soup. But it's delicious, that's for sure!”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
  2. Add garlic and cook, stirring often, until fragrant (about 2 minutes).
  3. Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
  4. Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
  5. Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
  6. If soup is too thick, thin with more stock or water.
  7. Season with salt and pepper and serve hot.
  8. Will keep in fridge, covered, up to 5 days.

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