duluthcommgarden@yahoo.com
218.722.4583
Program Coordinator
Jahn Hibbs
206 W 4th Street
Duluth, MN 55806
from Marian Syrjamaki-Kuchta
I used local chorizo and my own garden kale, onions, fingerling potatoes, tomatoes, and garlic, adapting a recipe by Rachael Ray on the foodnetwork.com
Ingredients
2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like Yukon golds, peeled and diced, or fingerling potatoes
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped [this is a huge amount of kale!]
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes [or tomatoes from the garden]
1 pound diced chourico, casing removed [Note: I use the chorizo they make at
Mount Royal Fine Foods on Woodland Avenue in Duluth, Minnesota.]
1 quart chicken broth
Warm, crusty bread
Directions
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
