Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes. | 2. Add garlic and cook, stirring often, until fragrant (about 2 minutes). | 3. Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes. | 4. Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces. | 5. Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes. | 6. If soup is too thick, thin with more stock or water. | 7. Season with salt and pepper and serve hot. | 8. Will keep in fridge, covered, up to 5 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
yellow onion	1	cup	cut	114.84	6.8382	0.8265	9.396
carrot	1	cup	cut	52.48	12.2624	1.1904	0.3072
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
yukon gold potato	2	cups	cut	-	-	-	-
herbes de thyme	1	teaspoon	ground	-	-	-	-
kale	1	bunch		-	-	-	-
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
white bean	1	can	drained	1083.0585	200.6559	68.0457	3.8036
pork sausage	1/2		smoked chorizo	523.8998	0.0	33.9061	42.0934
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.