Ingredients
2 tablespoons extra-virgin olive oil
3 medium yukon gold potatoes, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Preparation
If using an uncooked sausage or chicken breast, dice and saute in olive oil until cooked through. Set aside.
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper.
Add beans, tomatoes, meat, and broth to the pot and bring soup to a full boil.
Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
