Ingredients
- 2 tablespoons Burroughs Family Farms olive oil
- 1 package (~1.5 lbs) Mariposa Ranch Linguiça sausage, cut into ½ in thick slices
- 1 large onion, chopped
- 6 to 8 garlic cloves, minced
- 1/4 cup chopped fresh parsley (I used dried parsley)
- 1/2 pound Bob’s Red Mill 13 Bean Soup Mix soaked overnight and drained
- 4 quarts Osso Good Chicken Bone broth
- 2 large potatoes, peeled and diced
- 1 bunch kale, stemmed and torn
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon red pepper flakes
- Ground black pepper to taste
- 1/2 cup chopped fresh mint (optional)
- A loaf of crusty Portuguese bread (or your favorite bread)
Directions
In a heavy 8 to 9-quart stockpot, heat the olive oil over high heat. Add the sausage and onion and saute for 2 minutes. Add the garlic, parsley, and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread.
The original recipe can be found here.
