6 tbsp. olive oil
2 lg. onions, chopped
6 cloves garlic, minced
3 carrots, peeled and diced
1 c. minced celery
4 qts. water
1 c. dry red wine
1 (35 oz.) can whole tomatoes, chopped, with juice
2 bay leaves
Salt and pepper
4 lg. potatoes, peeled and diced
1 1/2 lbs. linguica
1 1/2 lbs. kielbasa
1 1/2 lbs. fresh kale, chopped OR 2 (10 oz.) pkg. frozen chopped kale
Grated Romano cheese

Saute onions for 10 minutes in 4 tablespoons oil in large kettle. When tender, add remaining oil and saute garlic, carrots, and celery. Saute for 10 minutes more, stirring often. Add water, wine, tomatoes, bay leaves and salt and pepper. Simmer soup, uncovered, for 2 hours. Add the potatoes and simmer another 30 minutes.

Cut up sausages and add to soup; stir in kale (if using frozen, thaw and drain it first). Simmer 1 hour more. If soup is too thick, add more water. Serve hot, sprinkled with grated cheese. For richer, flavor, use half beef broth and half water. Makes 3 gallons.