Portuguese sausage takes center stage in this cozy, flavor-packed soup — the kind of effortless, one-pot dinner that warms you from the inside out on a chilly Northwest evening. As it simmers, the sausage releases its smoky, paprika-kissed richness into the broth, mingling with slow-sautéed onions and fragrant garlic for a deeply savory base. A pinch of red pepper flakes adds a gentle glow of heat, while tender potatoes and ribbons of kale soak up every drop of that bold, comforting flavor.
Serves: 5
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
- 2 T Sebastiano’s EVOO
- 1 yellow onion, diced
- 4 cloves garlic, chopped
- ½ C Community Cellars Chardonnay
- 2 bay leaves
- 1 t red pepper flakes
- 6 C chicken stock
- 2 Yukon Gold potatoes, chunked
- 1 bunch curly kale, pulled off stem, chopped
- 1 (15 oz.) can cannellini beans
- 1 pack Craft & Kitchen Linguica Sausage
Steps
- Heat olive oil in a large pot over medium-high heat and sauté onions for 5 minutes. Add garlic and cook for another minute.
- Add white wine and reduce by half.
- Add kale, bay leaves, pepper flakes, potatoes, and chicken stock. Cook for about 25 minutes.
- Once potatoes are tender, add sausage and beans. Cook for 10 minutes.
- Garnish with chives.
