Rachael Ray offers two different recipes for kale soup; one uses Portuguese chouriço sausage while the other is fully vegetarian. The Portuguese chouriço soup recipe is available on FoodNetwork.com while the vegetarian Tuscan kale soup recipe is available on RachaelRayMag.com.
To make the Portuguese chouriço and kale soup recipe, cook chopped onions and diced potatoes together in a deep pot before adding chopped garlic, bay leaves and coarsely chopped kale to the pot. After the greens wilt, season them with salt and pepper. Add garbanzo beans, diced tomatoes and chouriço sausage to the pot, along with chicken broth as the soup base. Bring the soup to a boil and then simmer for about five to 10 minutes to cook the sausage and finish the potatoes. The recipe suggests serving with crusty bread and butter.
To make the Tuscan kale and farro soup recipe, cook crushed garlic with sliced carrots and chopped onions before adding coarsley chopped Tuscan kale. Add cannellini beans, diced tomatoes, chopped flat-leaf parsley and crushed red pepper and simmer the soup for about 10 minutes. The broth base consists of a mixture of the water from the cans of cannellini beans and tomatoes, regular water and some of the cooking water from the farro. Add the cooked farro at the end and garnish the soup with a drizzle of extra-virgin olive oil.