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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (639g) Recipe makes 6 servings |
||
| Calories 793 | ||
| Calories from Fat 299 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.3g | 51% | |
| Saturated Fat 11.7g | 58% | |
| Monounsaturated Fat 16.0g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 66mg | 22% | |
| Sodium 1475mg | 61% | |
| Potassium 1988mg | 56% | |
| Total Carbohydrate 86.6g | 28% | |
| Dietary Fiber 12.5g | 50% | |
| Sugars 4.1g | ||
| Protein 37.3g | 74% | |
Ingredients
- 1 tablespoon olive oil
- 1 lb chorizo sausage (fresh not dried)
- 1 quart chicken broth
- 1 large onion, roughly diced
- 4 large potatoes, cubed
- 1 bunch kale, stemmed washed & chopped (abt. 1 lb.)
- 1 1/2 cups ditalini
- 1 (15 ounce) can dark red kidney beans
- fresh ground black pepper
- salt (optional)
Directions
1
Remove casing from sausage and cut into smaller than bit sized pieces.2
Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.3
Drain on paper towels.4
Add other ingredients except kale,& pasta.5
Bring to boil and simmer 10 minutes.6
Add kale, and pasta and simmer about 8 minutes until both are tender.7
Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.8
Serve piping hot.
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- Course > Soups
- Main Ingredient > Meat > Beef > Sausage
- Cuisine > European > Southern (Mediterranean) > Portuguese
- Preparation > Time to Make > < 60 mins
- Occasion > Taste/Mood > Comfort Food
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: dandel
On Oct 3, 2008
Delicious use of kale! I've made this several times now and everytime it's been a winner. The chorizo gives the broth a great flavor. Having both potatoes and pasta is a bit carb-heavy for me, so I'm going to try it next with just pasta.
From: Karabea
On Sep 23, 2008
This was delicious! I used 2 quarts of chicken broth. I also added 2 cloves of garlic finely chopped and some crushed red pepper flakes to make it extra spicy. I did not have ditalini, so I used small shells instead. Can't wait to make this when it is cold outside! Thanks so much for posting!
From: Andi of Longmeadow Farm
On Mar 23, 2007
Wonderful combination of fresh kale, chorizo sausage, beans, and comforting chicken broth. I added 2 cloves of minced garlic, a hint of red pepper flakes, and a tomato to use it up. The taste was outstanding! My husband got a bunch of kale at the store, and had to use it, sure glad I found this recipe. Thanks for changing my outlook of kale, Bitsie! This will be served on the farm for Saturday lunch!
From: princess.and.the.pea
On Feb 28, 2007
I made this soup during my Dad's last visit. I am half Portuguese on my father's side, but by the time I was born, my Nana had long ago hung up her apron and her desire to cook. This was the first time I had made or tried this rich and hearty meal. Blue and I loved it, but for my dad, it was really a treat. He said it was every bit as good as the one he remembered from his childhood visits to Rhode Island. I served it with crusty buttered rolls and Nana's "Pappish" (Portuguese Sweet Rice). The entire meal was a hit of epic proportions.
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