Portuguese Kale & Red Bean Soup Portuguese Kale & Red Bean Soup

This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. We added protein-rich kidney beans, tomatoes and carrots to make it more substantial. If you can't find linguica, andouille sausage or chorizo makes a delicious substitute.

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• By: Bruce Aidells EatingWell Recipe Contributor

Ingredients 8 servings

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• 1 tablespoon extra-virgin olive oil
• 10 ounces linguica or andouille sausage, halved lengthwise and sliced 1/4 inch thick
• 1 cup chopped onion
• 1 cup chopped carrot
• 2 tablespoons finely chopped garlic
• 6 cups low-sodium chicken broth or stock (or see Slow-Cooker Stock recipe, below)
• 1 14-ounce can diced tomatoes

• 1 tablespoon chopped fresh marjoram or thyme
• 1 pound small white boiling potatoes, halved and sliced 1/4 inch thick
• 1 pound kale or other dark leafy greens, stems removed, cut into 1/4-inch strips
• 1 15-ounce can kidney beans, rinsed
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon salt
• Ground pepper to taste