I modified this quite a bit as I am Portuguese born and raised in New Bedford, MA. I chopped 2 med. onions and minced 5 garlic cloves. I put those two ingredients in a large stock pot over 3T heated Olive Oil for about 7 minutes, stirring occasionally. I cubed 5 large Idaho potatoes, de-skinned and washed, I let them sit to dry out for a minute while I prepared 8 cups of buillion beef broth in a 2 quart saucepan. I added sliced Portuguese Gaspars Chourico sliced ab. 1 inch each, then chopped in quarters. Mixed that over the onion/garlic mixture for about 10minutes. Then, to this onion/garlic/oil/chourico mixture I added 1 can Red Kidney Beans, 1 can no salt diced tomatoes, 1/2t koarse salt, 1/2t black pepper. I then added the boiled over buillion mixture with 2 cups of chicken broth to onion/chourico mixture in the stock pot. I added 2 Bay leaves and brought this to a boil about 25minutes. I then added 2 T vinegar, 8ounces macaroni, the chopped potatoes and cooked additional 20 minutes and added more stock/ beef buillion boiled in water if needed. I then added washed 3 bunches of Kale and 1/2 head of cabbage thats been ripped in large bite sized pieces (do not use hard stalks) into the veggie/chourico mixture. I let it simmer and it was ready in about 20 minutes. This is absolutely delicious! My husband who hates veggies ate all of them, including the kale, cabbage and diced tomatoes!! This is a winner and so easy to make.

This soup was the best...I was so scared making it. it would barely fit into the pot...I thought for sure I was screwing it up...WOW...was I wrong...!

I have been making this soup for years. It is very good. But if you want extra flavor go to the local grocery store and find Lipton cup of green pea soup (it is a dry package soup) This makes the base of the soup rich and creamy.

I had to improvise with a couple of the ingredients due to lack of local availablity but was very impressed by this hearty, very flavorful soup. The recipe seems like it would be quite flexible and easily "tweaked" to make even more recipies of delicious, economical and healthy comfort food for cold winter nights! EXCELLENT and easy!!

This is just like my mom's Kale Soup. The only thing I changed was using Lima Beans instead of garbanzo beans. It was the way I remembered from growing up in Fairhaven. Thanks!

I cut this recipe in half and wished i hadn't! So yummy. GREAT winter soup and easy to make. I left out the cabbage (forgot to buy it) and it was just as good. Used Portugese linguisa smoked linguisa instead of chourico.

Tahhhhhhh bon! I'm not Portuguese, actually French-Canadian... but i grew up in New Bedford, and always got Kale Soup from my friends market the Salchicaria. Since I'm in Vegas now and a long way from home, I couldn't get good Portuguese Kale Soup out here.... my parents had sent me some Gaspar's Linguica... and found your recipe. I was able to get all my other ingredients out here... Just like home man... thanks so much!

Thank You, Scotty! It's easy to tell that you are a real New Bedford guy. This was wonderful. I've been trying to find this recipe ever since my favorite restaurant on the Cape closed. "Kadee's" in Orleans had a kale soup on the menu that was so similar to your recipe. I find that it is even better if it has time to be refrigerated overnight and reheated. All I can say though is, "Wicked Good"!!!

When I made this, my wife called it "resturant quality".I added spinach, and used red and white beans for some color.A dash(or more!) of cayenne puts a little zest in it.We found we like it better if the greens are left with a little firmness, and not over-cooked. So good, and so good for you. This recipe is fantastic.

I make a variation of this soup, and it is delicious! I will try adding the kidney beans and peppers to mine. Thanks!