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.