From Rachael Ray
Ingredients: [‘extra virgin olive oil’, ‘potatoes’, ‘onions’, ‘garlic cloves’, ‘fresh bay leaves’, ‘kale’, ‘salt and pepper’, ‘garbanzo beans’, ‘diced tomatoes’, ‘portuguese chourico’, ‘chicken broth’]
Quantity of Ingredients: [“3 tablespoons extra virgin olive oil”,”3 medium white waxy potatoes, like yukon golds, peeled and diced “,”2 medium onions, chopped “,”4 -6 garlic cloves, chopped “,”2 fresh bay leaves or 2 dried bay leaves”,”1 lb kale, coarsely chopped “,” coarse salt and pepper”,”1 (15 ounce) can garbanzo beans, drained and rinsed (chick peas)”,”1 (14 1/2 ounce) can can diced tomatoes”,”1 lb diced Portuguese chourico, casing removed and chopped “,”2 quarts chicken broth”]
Number of Servings: 4
Steps: [‘Heat oil in deep pot over medium 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. Eason with salt and pepper. Add beans, tomatoes, chourico and broth to the pot and bring soup to a full boil.’, ‘Reduce heat back to medium and cook 5-10 minutes longer or until potatoes are tender.’, ‘Serve soup with bread and butter.’]