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Ingredientes
- 6 tbsp. extra virgin olive oil
- 2 lg. onions, minced
- 6 cloves garlic, chopped
- 3 carrots, peeled and diced
- 1 c. chopped celery
- 4 quarts. water
- 1 c. dry red wine
- 1 (35 ounce.) can whole tomatoes, minced, with juice
- 2 bay leaves
- Salt and pepper
- 4 lg. potatoes, peeled and diced
- 1 1/2 lbs. linguica
- 1 1/2 lbs. kielbasa
- 1 1/2 lbs. fresh kale, minced Or possibly 2 (10 ounce.) pkg. frzn minced kale
- Grated Romano cheese
Direcciones
- Saute/fry onions for 10 min in 4 Tbsp. oil in large kettle. When tender, add in remaining oil and saute/fry garlic, carrots, and celery. Saute/fry for 10 min more, stirring often. Add in water, wine, tomatoes, bay leaves and salt and pepper. Simmer soup, uncovered, for 2 hrs. Add in the potatoes and simmer another 30 min.
- Cut up sausages and add in to soup; stir in kale (if using frzn, thaw and drain it first). Simmer 1 hour more. If soup is too thick, add in more water. Serve warm, sprinkled with grated cheese. For richer, flavor, use half beef broth and half water. Makes 3 gallons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 588g | |
| Recipe makes 12 servings | |
| Calories 367 | |
| Calories from Fat 204 | 56% |
| Total Fat 22.85g | 29% |
| Saturated Fat 6.41g | 26% |
| Trans Fat 0.12g | |
| Cholesterol 43mg | 14% |
| Sodium 462mg | 19% |
| Potassium 841mg | 24% |
| Total Carbs 24.86g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.98g | 2% |
| Protein 12.96g | 21% |
