Portugese spicy kale soup

General

• Tastes even beter the next day, reheated
• Serves 6.

Ingredients

• 1 tablespoon olive oil
• 1 large Spanish onion, chopped
• 1 carrot, chopped
• 3 garlic cloves, minced
• 1 pound red potatoes, cut into 1-inch cubes
• 1 teaspoon salt
• 1 pound kale, trimmed and leaves torn into 1-inch pieces
• ½ teaspoon hot red pepper flakes
• 3 cups cooked or 2 (15.5-ounce) cans red kidney beans, drained and rinsed

Procedure

1. Heat the oil in a large pot over medium heat.
2. Add the onion and carrot, cover, and cook until softened, about 7 minutes.
3. Add the garlic, potatoes, salt, and enough water to cover by 1 inch.
4. Simmer for 30 minutes. Add the kale and hot red pepper
5. flakes. Cook for 30 minutes longer. Add the kidney beans and simmer 10 minutes. Taste to adjust seasonings before serving.