Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, chopped
- 1⁄2 pound smoked bacon, chopped
- 3 links linguica (Portuguese sausage), chopped
- 6 large Yukon gold potatoes, diced
- 16 cups fresh kale, stripped from stems and chopped
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 2 cans white beans (Great Northern, kidney, or cannellini), drained and rinsed
- Low-sodium store-bought chicken broth or homemade broth, as needed
Saute onion and garlic in oil over medium-low heat until soft, but not browned.
Add bacon and saute for another 4 or 5 minutes.
Add sausage, potatoes, kale, and seasonings.
Cook another 2 minutes, stirring to coat all of the vegetables.
Add the beans. Then, add enough chicken broth to cover all of the vegetables.
Bring to a gentle simmer, then cover and let cook for 30 to 40 minutes.
Serve with a thick slice of toasted whole grain bread for dipping.