Soup Weather–Linguica and Kale Soup

by Sarah on February 5, 2010

Where did the California that I know and love go, exactly?  All I know is that the gray continues, with intermittent rain and unpleasantness in it’s wake.  I’m not built for this.  I need sun.  Although my skin type isn’t really built for all that sun either……I’m currently healing from 2 spots of ugly pre-skin cancer ugliness that I just had frozen off.  Um…..what was I talking about again?
Oh yeah.  Gray, ugly weather.  Time for soup.
A quite easy preparation, but satisfying like a soup that’s been simmering away for hours.  You don’t even need many ingredients.
Chop the onions, mince the garlic, slice the linguica and cube the potato.  If you buy kale in the bag, open it.  If you buy a head of kale, wash it, remove the tougher large stems and cut it into 1″ ribbons.
Saute the linguica into a medium-hot Dutch oven.  (or French oven, in my case)  You just want to warm it and render some of the fat out.
Add the onions.
At the very moment I was stirring this around, there was a story on NPR about the Orange Revolution, and I was stirring my orange onions in the orange linguica fat with the orange linguica in my big orange pot.  It was weird.  That’s a pretty big orange coincidence.
Add the garlic.
After the garlic has cooked for a minute, add all the chicken broth.  (3 of those boxes)
Add your big chunks of potato.  I used Sierra Gold potatoes.  They are kind of a cross between a yellow potato like Yukon Gold and a russet.  I like them because they don’t fall apart but they’re not as waxy as a new potato.  I buy them at Raley’s.  Don’t peel ‘em.
When the potatoes are nearly done, add all the kale.  It looks like too much, but it’s not.  Just shove it all in there.
This is what it looks like after about 15 minutes.
Taste the soup and season it to taste.  I used salt, pepper and red pepper flakes.
You want to add the white beans at the last minute so they don’t fall apart.  I just use canned cannelini beans, but you could cook your own if you wanted to.  Just cook long enough so that everything is heated through.
You could also make this earlier and let it sit.  The flavors will develop and it will taste better.  Just don’t leave it on the heat or the beans and potatoes will get too overcooked.  I made this batch early in the day and we ate it around 7:00 pm.  It was delicious.
I have made versions of this soup with Polish sausage, but this linguica version kicks its ass.
Dig in and enjoy.

Linguica and Kale Soup


  • 1 package linguica, 2 links, sliced
  • 1 large package of cleaned and trimmed kale, or one bunch--cleaned and trimmed of tough veins, cut into 1" ribbons
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 potatoes, in large dice
  • 1 can cannelini beans or Great Northern beans
  • 3 boxes low sodium chicken broth
  • salt, pepper, red pepper flakes


  • Over medium-high heat, saute the sliced linguica in a Dutch oven until it is heated through and a lot of the fat is rendered. Add the onion and cook until softened. Add garlic and cook another minute. Add the chicken broth. Add potatoes and cook until al dente. Add the kale and let cook until tender, approximately 15-20 minutes. When cooked through, taste and adjust seasonings with salt, pepper and pepper flakes. Add white beans and heat through.

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