A hearty and comforting Portuguese-inspired soup, elevated with savory kielbasa and tender vegetables. This robust soup is perfect for a chilly evening and is sure to become a family favorite.
Ingridients
Adjust Servings
Nutrition
Carbohydrate
61 g
Cholesterol
57 mg
Fiber
11 g
Protein
23 g
Saturated Fat
9 g
Sodium
2718 mg
Sugar
6 g
Fat
28 g
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
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In a large stock pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic and cook, stirring occasionally, until softened and fragrant, about 3-5 minutes.
02 Step
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Add diced kielbasa to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
03 Step
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Add cubed potatoes to the kielbasa mixture. Season with salt and pepper. Cook, stirring occasionally, until potatoes begin to lightly brown, about 3-5 minutes.
04 Step
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Pour in chicken broth and water. Add kidney beans, carrots, and kale. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 45 minutes, or until the kale and carrots are tender.
05 Step
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Stir in macaroni and continue to cook, uncovered, until the macaroni is tender but still firm to the bite, about 12-15 minutes more. Adjust seasoning with salt and pepper to taste.
06 Step
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Serve hot, topped with freshly grated Parmesan cheese.
For a spicier kick, add a pinch of red pepper flakes along with the onions and garlic.
Feel free to substitute linguica sausage for the kielbasa, if desired.
If you don't have Tuscan kale, curly kale works as well.
For a richer flavor, use homemade chicken broth.
Soup can be stored in the refrigerator for up to 3 days.
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Charles Witting
Dec 30, 2023I used cannellini beans instead of kidney beans and it was delicious!
Alfonso Turcotte
Nov 22, 2023I added a bay leaf while it simmered and it gave it an even deeper flavor. Will definitely make again!
Florence Bailey
Jun 2, 2023This soup is so flavorful and easy to make! My whole family loved it.