Heat oil in a large soup pot over high heat. When oil is hot, add sausage and onions and sauté, stirring once or twice, about 2 minutes. Add garlic, parsley and potatoes and cook, stirring occasionally, about 2 minutes. Add stock and kale and bring to a boil. Stir in bay leaves, thyme and red pepper; season to taste with salt and black pepper. Reduce heat to medium and simmer until potatoes are fork-tender, about 30 minutes. Remove from heat and skim fat from top. To serve, pour into soup bowls and stir 1/2 teaspoon of mint in each, allowing it to infuse for a minute or two. Serve with crusty Portuguese or French bread.
Yield: 8 servings