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Posted at November 7, 2020

“My mother always used white beans or dark beans, whatever she had,” Ruth explains, “but probably 50 years ago, I started adding the ‘Bean with Bacon’ soup instead of beans. About the only thing we ever order there is Soup Recipes Caldo Verde (Portuguese Sausage Kale Soup) Caldo Verde (Portuguese Sausage Kale Soup) Rating: 4.72 stars 43 Ratings. We added protein-rich kidney beans, tomatoes and carrots to make it more substantial. This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. Ruth O’Donnell’s Portuguese Kale Soup. Add olive oil to the skillet and heat oil over medium heat; stir in onions. Add garlic and cook until fragrant, about 1 minute. Cook and stir until the onions begin to brown, 8 to 10 minutes. https://leitesculinaria.com/7580/recipes-portuguese-kale-soup-caldo-verde.html DH and I have been going to a little place called Cafe Rio for years. If you can't find linguica, andouille sausage or chorizo makes a delicious substitute. Ruth O’Donnell (a 2011 Yankee “Best Cook“) learned to make this Portuguese Kale Soup from her mother, who in turn learned it from her adoptive mother.

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