|Plenty of fresh kale and spicy Portuguese sausage with a flavorful broth and small pasta|
Variations include using potatoes instead of pasta; adding red kidney beans and the liquid from the can; and also a version with short ribs. I love it!
1 small onion, diced
1 carrot, grated
4 Tbl. olive oil
3 cups of chicken broth
1 lb. of fresh kale, trimmed and chopped
1/2 pound of linguica, sliced and cut into half rounds
2 cloves of garlic, minced
8 oz crushed tomatoes
3/4 small dried pasta (like acini de pepe, orzo or ditalini)
white pepper to taste
In the bottom of a heavy kettle, add oil, and saute the onions and carrots until softened, about 5 minutes.
Add the garlic, salt, chicken broth, kale and linguica. Add pepper to taste. The kale will shrink down pretty quickly.
Bring to a boil, cover and simmer for 30 minutes. Stir occasionally to make sure the kale is cooking down evenly.
In the meantime, cook the dried pasta. When the soup has simmered for 30 minutes, add the cooked pasta and the crushed tomatoes, stir, heat through and serve.