"DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must."

Ingredient :

• 1bunch kale
• ¹⁄₂head green cabbage
• 6 -8cups chicken stock or 6 -8 cups canned reduced-sodium chicken broth
• 1lb linguica sausage, sliced 1/4 inch thick
• 1lb red potatoes, diced
• 2(15 1/4 ounce) cans dark red kidney beans
• 1(14 1/2 ounce) can diced tomatoes
• 1medium onion, chopped
• 3garlic cloves, minced
• 2teaspoons crushed red pepper flakes
• 3bay leaves
• ¹⁄₈teaspoon Hungarian paprika
• 1 -2tablespoon olive oil
• coarse salt
• fresh ground black pepper

Directions :

• Wash kale under running water.
• Strip from tough stem, coarse chop and set aside.
• In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
• Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
• Cook, stirring occasionally until the onion is transparent.
• Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
• Adjust chicken stock as needed for desired consistency.
• Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.