|EVERY FEW MINUTES|
|PROVINCETOWN PORTUGUESE SOUP|
1 lb. garlic sausage
1/4 c. oil
1 onion, finely chopped
1 clove garlic, finely chopped
3 medium potatoes, peeled and sliced (1/4" thick)
6 c. chicken broth
1 (2 lb. 3 oz.) can plum tomatoes, drained and chopped
1 (1 lb.) can white beans, drained
1/2 lb. Kale or spinach, center stems removed
salt and pepper, to taste
Prick sausage several times, place in saucepan, cover with water; bring to a boil and simmer uncovered 15 minutes. Drain and slice.
Heat oil in a heavy kettle and sauté onion and garlic until tender but not browned. Add tomatoes, potatoes and cook, stirring 3 minutes.
Pour in broth, bring to a boil; cover and cook 20-30 minutes. Add the Kale and cook until wilted about 15 minutes. Add reserved sausage slices and cook until slices are reheated.
Add salt and pepper to taste.
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