Portuguese Caldine (Kale Soup)

Every once in awhile you just have to have a hearty bowl of soup...this Portuguese Kale soup certainly fits the bill and it is nutritious as well. Kale is full of minerals and vitamins that just make this soup an all around winner. This recipe is an Emeril Lagasse recipe. Emeril is a native of Fall River Massachusetts where there is a large Portuguese American population. This makes it a treat for us living nearby...the sweetbread is delightful, the chop suey sandwiches are a must and this soup is a gem. We are fortunate to have the authentic Portuguese chourico available to us and this is what I used in this soup...if you can not find this sausage you can use the Spanish chorizo that is more widely available in most parts of the country.

This is the authentic Portuguese sausage I used in the soup.

Heat olive oil in the large stock pot and then sauté the chopped onion and sliced chourico for a couple of minutes.


Next sauté the red beans and white navy beans that were soaked overnight to soften. Also add the chopped parsley and minced garlic.

To this add the chicken stock, salt, pepper, red pepper flakes, and bay leaves. Let this simmer for about 1-1/2 hours.

Beautiful herbs from the garden.

Peel the potatoes and cut into bite size pieces.

Pull the kale from the stiff stems and tear into bite size pieces.

Isn't this kale gorgeous!!!!!

All torn and into for the stockpot.



A wonderful hearty bowl of soup as a starter to a meal or this can be a stand alone as a meal...be sure to have a loaf of crusty bread as a side to dip into the broth. This is simply soup at it's best...I am willing to bet you won't stop at one bowl.

Elizabeth