Portuguese Kale Soup This hearty soup delighted everyone at the pot luck. From the Mpls Strib 3 Tablespoons olive oil 1 large onion, chopped 1 large carrot, chopped 3 cloves garlic 1 pound Yukon Gold or Yellow Finn potatoes, peeled and cut into 2-inch pieces 6 cups low-salt chicken stock 1 cup red wine 1 small bay leaf 1/4 cup chopped parsley 1 (15 oz.) can whole tomatoes with juice 1-1/2 cup cooked or (15 oz.) canned cannelini beans (or kidney beans) 1 pound kale, rinsed and cut into wide strips (I chopped into bite-sized pieces) 1 pound cooked sweet Italian sausage, cut into 1/2 inch slices Salt (1 teaspoon) and freshly ground black pepper to taste Parmesan cheese for garnish, if desired In a large saucepan, heat the oil over medium and sauté the onion, carrot, and garlic until soft, about 5 minutes. Add the potatoes (I didn’t bother to peel them), broth, wine, bay leaf and parsley and simmer, partially covered, for about 15 minutes or until the potatoes are cooked. Stir in the tomatoes (I chopped them first) and beans (drained and rinsed) along with the kale and sausage and continue simmering about 25 to 30 minutes. Season to taste and serve with a sprinkle of parmesan cheese if desired. Made by Judy S. for the September 2007 potluck.

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