Tuesday, June 9, 2009
Portuguese White Bean, Kale and Linguica Soup
1 lb pork and fennel sausage (linguica)
2 strips bacon, coarsely chopped
2 teaspoons extra virgin olive oil
1 large Vidalia onion, diced
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 1/2 cups chicken stock
1 15 oz can cannellini beans
1 28 oz can chopped tomatoes
2 cups kale
Heat up olive oil in a large saute pan over medium high heat. Add linguica and cook about 6 minutes, turning halfway through to brown both sides. Remove from pan and let cool (leave burner on).
Add onion, garlic and bacon chunks to pan. Saute for 5-7 minutes until onion is translucent. Add red pepper flakes and cook 1 additional minute.
Add tomatoes. Let mixture come to a boil, then let cook 5 minutes, stirring occasionally.
Add cannellini beans and chicken broth. When soup comes to a boil, turn down so that it remains at a simmer.
Cook uncovered about 20 minutes, until beans are soft. While cooking, slice sausage into approximately 3/4 inch long chunks.
Add sausage chunks and kale. Cook for about 10-15 minutes until soup has thickened.
Serve with crostini (Slice Italian bread, drizzle with olive oil then grill or cook in toaster oven).