We always have white beans on hand (usually in the form of canned cannellini beans) to make a side dish with pork loin or lamb. But, on nights when we need something quick and filling I like to make this soup. Linguica is a smoked cured pork sausage made with garlic and paprika. It has a strong smoky flavor and a little goes a long way. I don’t always have linguica on hand, but the vegetarian version tastes just as good.
2 tbsp of olive oil
1 medium onion, diced
3 15oz cans of cannellini beans, drained and rinsed
5 cloves of garlic, peeled, cut lengthwise in half
1 tsp dried Italian herbs
4 cups chicken broth
1 cup water
½ cup smoked linguica sausage, diced
1 cup shredded kale (remember to remove the spine of the kale leaf before cutting, or else you’ll add too much bitterness to the soup)
In a medium stockpot over medium heat, heat the olive oil. Add onion and cook for 2 minutes or until onion is translucent. Add beans, garlic, and Italian herbs. Cook for another 2-3 minutes. Add chicken broth and water. Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes. Remove soup from heat. Ladle half of the soup in to a blender or food processor, taking care to fish out as much of the garlic pieces as you can. It’s okay to have a few left floating in there! They will be fully cooked and delicious! Blend until smooth. Add this back into your soup pot. Add the linguica and kale. Heat over medium for 10 minutes, stirring occasionally. Serves 4.