My oldest daughter, 15 yrs old, woke up with a fever of 104.9 today! I was a little scared, but after a doctor visit that showed no flu or strep we were told to monitor fever and give ibuprofen. Sooooo now my poor baby tells me she would really like some “Portuguese soup” like her best friends mother makes. Huh?? I have no idea what this is or what is in it. So I Pinterest it and find a recipe that she says looks good. I changed it up a little and it was delicious! Plus she ate it for lunch and dinner! Bonus!

So here goes…..

Ingredients
2 tablespoons extra-virgin olive oil
3 medium red bliss potatoes peeled and diced
1 large onion chopped
4 cloves garlic, chopped
2 bay leaves, fresh or dried
8 cups kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos ( chick peas), drained and rinsed
1 (15-ounce) can small red kidney beans, drained and rinsed
1 small can tomato paste
1 pound diced chourico, casing removed
1 quart chicken stock
1 quart vegetable stock
Warm, crusty bread

Directions
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomato paste, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter and of course a big glass of red wine!!

It came out so yummy, I will be adding it to my list of go to winter soups.