ST. JOHN’S CLUB KALE SOUP

adapted from foodnetwork.com.

2 Tbls. olive oil
1 lb. linguica sausage, cut into 1/2-inch-thick slices
1 Leek (white part only), chopped
6 to 8 garlic cloves, minced
1/4 cup chopped fresh Parsley
1/4 lb. dried navy beans, soaked overnight & drained
1/4 lb. dried red beans, soaked overnight & drained
4 quarts chicken or veg. stock
2 Potatoes or Turnips, diced
1 bunch Kale, stemmed & torn
2 bay leaves
1/4 tsp. dried thyme
1 1/2 tsp. kosher salt
1/4 tsp. red pepper flakes

In a heavy 8 to 9 quart stockpot, heat olive oil over high heat. Add sausage and leek and sauté for 2 minutes. Add garlic, parsley and beans and cook for 2 minutes. Add chicken stock and bring to a boil. Stir in bay leaves, thyme, salt, pepper flakes, and black pepper to taste. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add potatoes or turnips and kale. Continue to simmer for 20 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls, garnish with chiffonade of mint, if desired. Serve with crusty Portuguese or French bread.