Name: Easy Portuguese Kale Soup
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6 servings
Ingredients: 1 (15 ounce) can red kidney beans, drained and rinsed; 3 carrots, chopped; 2 (14.5 ounce) cans chicken broth; 1 cup small elbow macaroni; 3 cloves garlic, chopped; 1 tablespoon ground black pepper; 1 bunch kale, cut into thin ribbons; 2 tablespoons olive oil; 1 onion, chopped; 3 potatoes, cut into cubes; 1 tablespoon salt; 1 (16 ounce) package kielbasa (Polish) sausage, diced; 1 cup water

Method:

Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute.

Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.

Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.

Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.