Portuguese Linguica Kale Soup

This flavorful soup comes together quickly after the vegetable preparation.

(modified from original recipe from Rachel Ray)

Serves 10

• 1 tablespoon olive oil
• 3 cups red potatoes, peeled and diced 1/2” (3 medium potatoes)
• 2 cups onions, chopped (2 onions)
• 4 garlic cloves, minced
• 1 pound kale, stems removed and coarsely chopped 1” (~ 1 large bunch)
• 2 bay leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper
• 1 (15 ounce) can garbanzo beans (chick peas), drained and rinsed
• 1 (28 ounce) can reduced sodium diced tomatoes
• 1 pound turkey linguica, casing removed and crumbled (or turkey chourico, casing removed and diced)
• 1 quart low sodium chicken broth

Heat oil in a large Dutch oven over high heat. Add potatoes and onions, cover and cook for 5 minutes stirring occasionally. Add garlic and kale to the pot. Cover the pot and wilt the greens 2 minutes. Add remaining ingredients (bay leaves through chicken broth) to the pot and bring to a boil. Reduce heat to medium and cook 10 minutes until potatoes are tender.

Nutritional Info/Serving: 224 Calories, Fat 6 g, Protein 14 g, Carbs 31 g

21 Day Fix Container Equivalents/Serving:  0.5 Red, 1.5 Green, 1 Yellow, 0.5 tsp