in a large pot over high heat. When the oil is hot, add the andouille and the onions and sautÈ, stirring once or twice, for about 2 minutes. Add the garlic, parsley, and potatoes and cook, stirring occasionally, for about 2 minutes.
Add the stock and kale and bring to a boil. Stir in the bay leaves, thyme, salt, red pepper, and black pepper. Reduce the heat and simmer until the potatoes are fork-tender, for about 30 minutes. Remove from the heat and skim the fat from the top.
Serve hot in deep bowls, allowing about 1 3/4 cups per portion. Stir 1/2 teaspoon of the mint into each bowlful, giving it a minute or two to infuse the soup with its flavor. Serve with a crusty Portuguese or French bread.
Yield: 14 cups, 8 main-course servings