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Sunday, October 25, 2009

Kale and Garbanzo Soup

This soup is a variation of a popular soup in Brazil, the Portuguese “Caldo Verde” (green broth), made with collard greens, potatoes and Portuguese linguica. This recipe calls for garbanzos but you can also use white beans. Sausages are optional and can be left out for a vegetarian version.

Kale and Garbanzo Soup
4 servings

1 tablespoon olive oil
1 medium onion, thinly sliced
3 cloves garlic minced

½ teaspoon fresh rosemary, chopped
½ teaspoon fresh oregano, chopped (optional)
2 bison sausages thinly chopped (optional)
One 15-oz can garbanzo beans, drained
4 cups chicken broth
1 small bunch kale stems removed and cut in thin strips
Kosher salt and black pepper
2 tablespoons Parmesan

Heat olive oil in a stockpot over a medium heat and saute the onion about 5 minutes. Add the garlic, rosemary, oregano and sausage (if using) and cook another minute. Add the garbanzos, broth and bring to a simmer.
Add the kale and simmer, uncovered, until it is tender, about 10 - 15 minutes. Season with salt and black pepper. Serve sprinkled with Parmesan if not using sausage.

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