Provincetown kale soup recipe
Provincetown Kale Soup recipe
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|1 large||onion, chopped|
|2 clove(s)||garlic, minced|
|3 tbsp||olive oil|
|2 liter(s)||beef broth|
|1 large||can, tomatoes, chopped, include juice|
|3 large||potatoes, halved|
|500 g||linguicca (sausage) or chorico|
|250 g||kale, cabbage or collard greens may be substituted|
|1 large can(s)||shell beans|
In a large pot, fry onions and garlic in oil until softened and yellow. Add broth, tomatoes, potatoes, sausage. Prick sausage in several places with fork. Bring to a boil, lower heat, and simmer for about 20 minutes until potatoes are tender. Remove potatoes and sausage. Cut sausage in diagonal slices and return to soup.
Mash potatoes, or put them through blender with sufficient soup juice to moisten. The mash should be quite smooth. Return potatoes to soup. Add kale and shell beans. Simmer for about 15 minutes until kale is tender. Season to taste, however, the sausage and broth usually provide enough salt.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Provincetown kale soup recipe
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