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Portuguese Kale Soup (Caldo Verde)

From Farm Where Life is Good

<p>Portuguese Kale Soup (Caldo Verde), otherwise referred to as Portuguese Penicillin (think, &#8220;chicken soup&#8221;). Nuff said!</p>
Source: an amalgamation (Entered by Lara Rasmussen Anderson)
Serves: 4-5

2-3 Tbsp extra virgin olive oil
1 pkg Tofurky-brand Kielbasa
1 medium onion, chopped
2 garlic cloves, minced
1 lb potatoes, peeled and diced 1"
6 cups stock/broth
1 lb Trochuda cabbage leaves, stems removed and leaves liced
2 bay leaves
2 Tbsp fresh parsley, chopped
2 Tbsp fresh thyme, chopped
1/2-1 tsp sea salt, depending on stock saltyness
1 cup white beans, cooked/canned
Seasoning: tabasco, Sriracha, piri piri, other hot sauce

Step by Step Instructions
  1. Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown Tofurky Kielbasa, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl.
  2. Add onion and garlic to pot with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
  3. Add potatoes, stock/broth, and salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes.
  4. Mash some potatoes into soup to thicken, then add chopped/sliced cabbage/kale and simmer, uncovered, until tender, about 5 minutes.
  5. Stir in Tofurky kielbasa and beans and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with ground black pepper and hot sauce.