Soup and Bread

Portuguese Sausage, Kale, & White Bean Soup


From Eddie Lakin

Says Eddie: I chose this soup because it’s a well-known example of the kind of cooking that immigration encourages: old world technique and tradition, basically peasant cooking, but using whatever happens to be available in the immigrants’ new country.  this soup is a staple in Portuguese immigrant communities in Massachusetts and Rhode Island.  A guy I used to work with went to school in Providence, and learned to make this soup in a restaurant he worked in where the chef was Portuguese. He used to make it all the time for family meal and talk about the Portuguese immigrants he worked for when he lived there, and it made an impression on me.  


1 yellow onion, diced
1 red bell pepper, diced
3 4-5 ounces smoked linguica sausage (or similar, can substitute Polish sausage or Spanish chorizo), diced
2 quarts chicken stock
2 heads lacinato kale, cut into 1/2″ ribbons, including stems
20 ounces cooked white cannellini beans (can cook yourself or use drained, rinsed canned beans)
5 cloves garlic, sliced thin
2 bay leaves
1 tablespoon dry thyme
1 tablespoon dry basil
1 teaspoon crushed red chile flakes
2 tablespoon espelette pepper  (can substitute 1 teaspoon cayenne)
salt and black pepper to taste
1/4 good Portuguese extra-virgin olive oil for garnish


In a large stock pot, heat a small amount of oil.  Add the onions and red peppers and cook for 5-6 minutes over medium heat until vegetables start to sweat and turn translucent

Add the diced sausage, turn up the heat to high and cook until liquids are gone and it all starts to fry and brown a bit, then turn down the heat to medium

Add the sliced garlic and all the herbs/spices, allow to cook until fragrant, about 4-5 more minutes.  if it smells like it’s burning at all, turn down the heat.

Add the wine, cook of the alcohol (2-3 minutes), then the chicken stock.

Bring to a boil, skim, then reduce heat to a simmer.

Add the kale, allow to simmer for 20 minutes.

Separate 1/4 of the beans.  puree those beans with a stick blender until smooth.  Add those and whisk to incorporate, then add the whole beans.

Cook 8-10 minutes more, just to bring the beans up to temp.

Season with salt and pepper to taste.

Serve with a squirt of the good olive oil, which will provide a fruity acidic contrast to the rich soup.

Eddie Lakin is a culinary school graduate and a long-time Chicago line cook.  After working in Barcelona, Bologna, and way too many fine-dining kitchens, he decided to take his experience in upscale restaurants and apply it in the more casual setting of the classic burgers and fries joint.  His restaurant, Edzo’s Burger Shop, opened in 2009.

Posted: Sunday Jan 22,2017 11:22 PM In Soup Recipes

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