2 tablespoons olive oil
1 medium onion, chopped
1 medium red pepper, diced
2 large cloves garlic, finely chopped
1 pound package of chorizo or linguica, sliced
1 14 oz can diced tomatoes
2 cans chicken stock
5 red bliss potatoes, cut into 3/4 inch cubes
4 carrots, peeled and sliced
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried basil or 2 teaspoons of fresh
1 bunch kale, washed and sliced
1 can red kidney beans, drained and rinsed
Heat olive oil in large soup pot. Add onions, red pepper, and garlic and sauté for five minutes. Add chorizo and sauté another minute. Add tomatoes, chicken stock, potatoes, and carrots, salt, pepper, basil and enough water to cover vegetables. Simmer for 20 minutes. Add kale and kidney beans and simmer for another 20 – 25 minutes.
