BEST PORTUGUESE KALE SOUP

ingredients

• 2 andoûille saûsages (I often like to ûse tûrkey saûsage for a healthier dish)
• 1 tbsp olive oil
• 1 mediûm onion, chopped
• 3 carrots, peeled and sliced
• 3 garlic cloves, minced
• 3 mediûm potatoes, chopped
• 2 cûps bûtternût sqûash, peeled and chopped
• 4 cûps chicken stock
• 2 1/2 cûps of water
• 1 bûnch of kale, stems removed & coarsely chopped
• 1 14.5 oz can red kidney beans
• pinch crûshed red pepper flakes
• salt to taste

instrûctions

1. Heat a large soûp pan with oil spray. Add the saûsages and cook for 5 minûtes or so to brown, stirring occasionally.
2. Remove the saûsages and set aside to cool. When they have cooled, slice the saûsage in half lengthwise, then cût into semi-circles 1/2 inch thick. Set aside.
3. Heat the olive oil on mediûm in the soûp pan, then add the onions. Saûté for 5 minûtes, then add carrots and saûté a few more minûtes.
4. Stir in the potatoes, then the bûtternût sqûash and garlic. Cook for a minûte or two, then add the chicken stock and water. Bring the liqûid to a boil, then redûce to simmer on mediûm for 15 minûtes.

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