Here’s a soup for a crowd. Traditionally made with real meat chorizo, variations of this recipe are easy to find. I found this interpretation in Twelve Months of Monastery Soups by Brother Victor D’Avila Latourrette. Brother Victor calls for the soup to cook two hours, but you know me, the pressure cooker is the way to go—dinner will be on the table in less than an hour, provided you have planned and soaked the beans beforehand. Lacinato kale was on sale last week so that is what I bought. Rumor has it that Lacinato or dinosaur kale is the most nutritious of kales.
Portuguese Kale and Potato Soup
1 cup white beans, either the larger Northern or the smaller Navy bean
2 tablespoons plus 2 tablespoons extra virgin olive oil
2 onions, chopped
4 cloves garlic, minced
9 cups water
1 (6-ounce) can tomato paste
2 pounds potatoes, peeled and cut in ½-inch cubes
1 pound Lacinato kale, stems removed and discarded
12 to 16 ounces chorizo style vegetarian “sausage”, cut in 1/2-inch pieces
1 teaspoon apple cider vinegar
1 ½ to 2 teaspoons sea salt
Freshly ground black pepper
Put the beans in a bowl, cover with plenty of water, and let soak overnight.
Heat the first 2 tablespoons of olive oil in a large pressure cooker; cook and stir the onions over medium flame, until translucent, about 10 minutes. Stir in the garlic and cook a few minutes more. Pour in the water and stir in the tomato paste. Rinse the soaked beans and add them to the pot along with the potatoes. Chop the kale leaves and add them. Lock the lid in place, and over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 9 minutes. Allow the pressure to come down naturally for 10 minutes; then quick release as directed by your pressure cooker.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a skillet. Cook and stir the “sausage” until the pieces are lightly brown on the sides. Add the browned “sausage”, the vinegar and salt and pepper. Taste, adding more salt as needed.
Makes 8 to 10 servings.