Posted on | December 13, 2009 | No Comments
I recently made my Kale and Black Bean soup, and my step-father got very excited – apparently it tasted almost the way his father’s Linguiça and Kale soup had tasted. So, I listened to his suggestions, and ended up with this soup. I recently served this to several relatives at a family party, and they all loved it!
Enjoy this hearty soup on a cold day, it will warm you up. It warms my heart along with my body – I see my family awash in memories, and my girls gobble it up. This is definitely approved by adults and kids!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, low-carb, and top 8 allergen free. While the soup can simmer for a while, this can also be ready within 45 minutes, a faux fast food!
- 1-2 TBS olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 carrots, sliced into circles (note: 4 baby carrots equals 1 carrot)
- 1 lb linguiça (double check this – most brands include milk, but there are a few which are milk-free)
- 1 large bunch kale, rinsed, stemmed, and ripped into bite size chunks
- 1 1/2 cups dry fava beans, rinsed, soaked, and cooked OR 2 14 oz cans kidney or black beans, drained (fava beans are the most authentic, but not as easily available)
- 3 quarts liquid – 1 quart broth, 2 quarts water works well
- 1 bay leaf
- 2 tsp Tony Chacheres Cajun seasoning to taste, or 2 tsp Italian seasoning mix + 1/4 tsp cayenne pepper
- 3 white potatoes, cubed [optional]
- 1/2 lb elbow rice pasta (we like Tinkyada Brown Rice Elbows or the Trader Joe’s rice pasta [also optional]
Chop the onions, carrots, and garlic, and set aside. Slice the linguica in half length-wise, then slice in half again length-wise. Slice into quarter-moons about 1/2 inch thick.
Bring olive oil up to medium heat in a large soup pot. Sauté the onion, carrots and garlic until tender. When the veggies start to get tender, add the linguiça. Let cook for a few minutes, until the linguiça starts to brown.
While the linguiça is cooking, prepare the kale. Rinse, peel from the hard stems, and rip into bite-sized chunks. Add to the soup pot and stir with tongs, it will cook down pretty quickly. Once the kale has cooked down a bit, add the beans, seasonings, and broth/water.
Turn heat up to high, and bring soup to a boil. Turn the heat down and let simmer for at least 10 minutes. If you want to add the optional potatoes or rice pasta, add them when the soup begins to simmer. Cook potatoes for 15 minutes, or pasta for amount of time suggested on the packaging.
Serve alone or with a salad and rolls. Smile as you watch your family enjoy every last drop!