One recipe for Portuguese kale soup calls for olive oil, a pound of chorizo sausage, chicken broth, a diced large onion and four large cubed potatoes. It also requires kale, ditalini, dark red kidney beans and freshly ground black pepper.
First, remove the casing from the sausage and cut it into small pieces. Heat a tablespoon of oil in a heavy soup pot and saute the sausage and onion in it for three to five minutes, just until the fat is rendered. Drain them on paper towels, then put them back in the pot with 1 quart of chicken broth, the potatoes and fifteen ounces of canned kidney beans. Bring the mixture to a boil and let it simmer for ten minutes.
Next, add a bunch of kale that has been stemmed, washed and chopped; it should weigh about one pound. Also add 1 1/2 cups of ditalini. Simmer again for eight minutes, until both the kale and pasta are tender. Add salt and pepper to taste, and serve the soup hot.
An alteration to the recipe includes replacing the ditalini with 2/3 cup of orzo. Another adds 2 cloves of garlic while sauteing the sausage and onions. The soup pairs well with crusty buttered rolls and Portuguese sweet rice.