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Ingredients

2 tablespoons olive oil 3 medium Yukon Gold potatoes, diced 1 large sweet onion, chopped ½ cup diced carrots ½ cup diced celery 3 cloves garlic, chopped salt and ground black pepper to taste ¼ teaspoon red pepper flakes, or more to taste 1 bunch kale, stems removed and leaves chopped 2 bay leaves 5 cups chicken broth ½ pound linguica sausage, diced ½ pound chorizo sausage, diced 1 (14 ounce) can diced tomatoes 1 (14 ounce) can garbanzo beans, with liquid

Nutrition Info

447.5 calories carbohydrate: 31.7 g cholesterol: 53.7 mg fat: 26.6 g fiber: 5.2 g protein: 20.5 g saturatedFat: 8.8 g servingSize: - sodium: 1713.2 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery. Cook and stir for 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir for another 2 to 3 minutes.
Add kale and bay leaves to the pot. Cover and let kale wilt for 2 to 3 minutes.
Add chicken broth, linguica, chorizo, tomatoes, and garbanzo beans with their juices to the pot and bring to a boil, about 5 minutes. Reduce heat to medium and simmer until veggies are tender, about 15 minutes more.

8 servings

This is an easy and fun soup to make that is full of flavor from Portuguese linguica sausage. It's delicious served with warm, crusty bread!