Ingredients

2 tablespoons extra-virgin olive oil

1 lb. linguiça

1 large yellow onion diced

4 cloves garlic, minced

8 cups vegetable broth

2 lbs. Yukon gold potatoes peeled and diced (about 4 medium potatoes)

1 teaspoon sea salt or kosher salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

15 oz. white kidney beans

1 bunch kale stems removed, finely chopped

1/4 cup heavy cream

Instructions

1. Place large Dutch oven or saucepan over medium heat. Add in olive oil and sliced linguica, cooking until slightly browned on both sides. Remove linguiça and add in diced onion and minced garlic. Cook until onion is transparent.

2. Once onion and garlic mixture is done add in potatoes and seasoning (salt, pepper and paprika). Stir until everything is coated together. Pour in broth, kidney beans and linguiça. Let cook until potatoes are cooks and a fork pierce through but don't fall apart. Around 20 minutes, occasionally stirring.

3. Once potatoes are almost done add in kale and let cook until soft but haven't started going dark. Around 8-10 minutes.

4. Lastly turn off heat and add in heavy cream stirring everything together. Serve and Enjoy!

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