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Recipe

St. Johnís Club Kale Soup

  • Yield: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chorizo sausage, cut crosswise into 1/2 inch-thick slices
  • 1 large yellow onion, chopped
  • Salt and freshly ground black pepper to taste
  • 6 to 8 garlic cloves, minced
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 pound dried navy white beans, rinsed, sorted over, soaked overnight in water to cover, and drained
  • 1/4 pound dried red beans, rinsed, sorted over, soaked overnight in water to cover, and drained
  • 6 quarts Chicken Stock or
  • broth
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon red pepper
  • 2 large potatoes Idaho, peeled and diced
  • 1 bunch kale, well washed, stemmed and torn into bite-size pieces
  • 1/2 cup chopped fresh mint leaves
  • 1 loaf of crusty French or Portuguese bread

Directions

  • Heat the olive oil in a heavy 8-quart stockpot over high heat. Add the sausage and onion, season with salt and pepper, and cook, stirring, for 2 minutes. Add the garlic, parsley, and beans and cook, stirring, for 2 minutes. Add the chicken stock and bring to a boil. Add the bay leaves, thyme, and the crushed red pepper. Season again with salt 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, season with salt and pepper, and continue to simmer for another 30 minutes. Skim off any fat that rises to the surface. Remove the bay leaves.
  • To serve, pour the soup into individual soup bowls and garnish each with a tablespoon of the mint. Allow the mint to steep for about 1 minute before serving with the bread.