Soul-Warming Portuguese Kale Soup

2 (15.5 oz) cans white kidney beans, rinsed and drained

6–8 cups organic chicken broth

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced (optional, for depth of flavor)

1 lb potatoes, chopped (Japanese sweet potatoes recommended)

2 links chouriço or linguiça (or Andouille chicken sausage for a non-pork option)

Salt and black pepper, to taste

4 cups kale, stems removed and finely chopped

Directions

1. Sauté aromatics: In a large stockpot, heat olive oil over medium heat. Add onion and garlic (if using), and sauté for about 5 minutes, until soft and fragrant.

2. Build the base: Add chopped potatoes, whole sausages, beans, and a generous pinch of salt and pepper. Pour in enough broth to cover ingredients by 1–2 inches (about 6–8 cups).

3. Simmer: Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, or until potatoes are fork-tender.

4. Add greens: Stir in the kale and cook for 5 more minutes, until wilted and vibrant.

5. Slice the sausage: Remove sausages from the pot, slice into rounds, and return them to the soup.

6. Taste & finish: Adjust seasoning with additional salt and pepper if needed. Serve hot.

 💚 Health Benefits at a Glance

Ingredient | Benefits

Kale  | Rich in vitamins K, A, and C; supports detox and immune health
White kidney beans | High in fiber and plant-based protein; stabilizes blood sugar, supports digestion
Japanese sweet potatoes | Lower glycemic, full of antioxidants and gut-loving fiber
Garlic & onion | Immune-boosting, anti-inflammatory, and antimicrobial      
Olive oil | Heart-healthy fats, helps absorb fat-soluble nutrients 
Chicken sausage (Andouille option) | Adds satisfying protein without pork, with Cajun-style spice
Chicken broth | Source of minerals and hydration; supports joint and gut health