Photo by Alison Shaw

Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.

(Serves 8)

• 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.

From the book Morning Glory Farm and the Family That Feeds an Island.