St. John's Club Kale Soup

  • Total: 2 hr 35 min
  • Prep: 15 min
  • Cook: 2 hr 20 min
  • Yield: 8 servings
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Ingredients

2 tablespoons olive oil

1 pound chorizo or andouille sausage, cut into 1/2-inch-thick slices

1 large onion, chopped

6 to 8 garlic cloves, minced

1/4 cup chopped fresh parsley

1/4 pound dried navy white beans, soaked overnight and drained

1/4 pound dried red beans, soaked overnight and drain

4 quarts chicken stock

2 large potatoes, peeled and diced

1 bunch kale, stemmed and torn

2 bay leaves

1/4 teaspoon dried thyme

1 1/2 teaspoons salt

1/4 teaspoon red pepper flakes

Ground black pepper to taste

1/2 cup chopped fresh mint

Loaf of crusty Portuguese bread

Directions

  1. In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat. Add the sausage and onion and saute for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread.

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