Recipe by rn.leeann
"An easy and delicious way to impress your family and friends! This recipe has a spin on it by using Polish kielbasa instead of linguica. My fiance cannot get enough of this dish Enjoy!"
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1 (16 ounce) package
kielbasa (Polish) sausage, diced
potatoes, cut into cubes
ground black pepper
2 (14.5 ounce) cans
1 (15 ounce) can
red kidney beans, drained and rinsed
kale, cut into thin ribbons
small elbow macaroni
grated Parmesan cheese, or to taste
I was debating between another recipe and this one and am very pleased on choosing this one! Although I did make a couple minor changes, it did not alter the basic flavors that the creator intended, therefore the high rating. Did cut back on the amount of pepper called for, no potatoes on hand so that was omitted, and finally thought a little additional flavor would enhance the broth so i added a small amount of dried crushed rosemary. Will be using this one again for sure!
I thought it was quite good except the amount of pepper must have been a mistake. I think a tablespoon should be replaced with a teaspoon of black pepper. I had to more then double the amount of broth to make it edible and I like spicy food.
This is a wonderfully hearty soup. I increase the beans to two cans and omit the pasta. Sometimes I add a few red pepper flakes to turn up the heat. My son asks me to make this soup on a regular basis.
I was recently introduced to kale and wanted to find more ways to use it. This was a great way to incorporate it into a soup! I did make some substitutions/omissions based on what I had. I used fresh kielbasa instead of the smoked, fully cooked kind because I was out (I think mild Italian sausage would probably also be great), and I also was out of potatoes. I sauteed the onions and sausage in the oil, then added the carrots, and then the kale, before finally putting in the broth. Once that came to a boil I added the macaroni and garlic (without letting it simmer 45 minutes), which was cooked in about 9 minutes, and lastly I added the beans. So it ended up being a quick, delicious, nutritious soup, and my husband raved about it all evening. We forgot about the parmesan, but I'd like to try that on it next time.
Very good soup. It may seem like too much kale when you put it in, but give it a few minutes to wilt and stir it in. Comes out perfect. The only thing I added extra was 1.5 more cups of water near the end. The salt in the recipe probably could have been omitted.
I added half a teaspoon of pepper flakes and a teaspoon of chicken bouillon! It's the best!
Authentic or not, this ended up being a very tasty dinner with a nice crusty loaf of bread. Ended up using pinto beans instead of kidney because that's what I had on hand, but it still came out great. I'd probably add another can of broth next time just to thin it out a bit as it was more stew-like
This is a fantastic recipe! I've made it twice in the past two weeks. Even if I didn't have all the ingredients or substituted, it came out great and my two boys, ages 8 and 11 currently, really liked it! They even said that "they couldn't even taste the kale!" Then again, they both like seaweed salad. Anyway, the first time I used vegetable broth, second time chicken broth--both times just fine. The chicken broth version definitely had a saltier taste. I didn't add the kidney beans or the pasta in either version and didn't seem like it was lacking at all. This soup is going to be a staple in the winter months for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Portuguese Kale Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 254
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