St. Johns Club Kale Soup Recipe

St. Johns Club Kale Soup Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Olive oil,
1 lbs: Chorizo or andouille sausage,
Cut into 1/2-inch-thick,
Slices,
1 large: Onion, chopped
6: To 8 garlic cloves, minced
1/4 cup: Chopped fresh parsley,
1/4 lbs: Dried navy white beans,
Soaked overnight and,
Drained,
1/4 lbs: Dried red beans, soaked
Overnight and drain,
4 quart: Chicken stock,
2 large: Potatoes, peeled and diced
1 bunch: Kale, stemmed and torn
2: Bay leaves,
1/4 tsp: Dried thyme,
1 1/2 tsp: Salt,
1/4 tsp: Red pepper flakes,
Ground black pepper to,
Taste,
1/2 cup: Chopped fresh mint,
Loaf of crusty Portuguese,
Bread,

Directions:

In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat.
Add the sausage and onion and saute for 2 minutes. Add the garlic,
parsley and beans and cook for 2 minutes. Add the chicken stock and
bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes,
and black pepper. Reduce the heat to medium and simmer, uncovered,
until the beans are tender, about 1 1/2 hours. Add the potatoes and
kale. Continue to simmer for 30 minutes, or until the potatoes are
tender. Skim the fat from the top with a large spoon. Pour the soup
into individual soup bowls and stir 1 tablespoon of mint into each
bowl. Allow the mint to steep and infuse its flavor for 1 to 2
minutes. Serve with crusty Portuguese or French Bread.

Yield: 8 servings

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Source from luhu.jp