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This is a Portuguese Kale Soup called Caldo Verde. Normally the recipe calls for potatoes, but substituting the Borlotto Beans adds protein and lowers the carb values. I grow Seeds from Italy kale in my garden. 

Borlotto Bean Kale Soup

2 tablespoons olive oil

1 1/2 cups chopped onions

1 tablespoon minced garlic

3 cups Borlotto Beans, cooked

8-9 cups chicken stock or canned low-sodium chicken broth

1/2 teaspoon crushed red pepper

1/2 pound Italian sausage, sweet or hot, sliced crosswise into 1/4 inch pieces

1/2 pound kale

1/2 cup chopped parsley

salt and pepper to taste


In a large soup pot, heat olive oil and saute onions and garlic until vegetables are wilted, about 4 minutes. Don't allow the garlic to brown. Add the beans, chicken stock and crushed red pepper. Mash the beans slightly with a potato masher, keeping most beans whole. While the soup is cooking, roll the kale leaves and thinly slice with a very sharp knife. When the soup has thickened, add the sausage and cook for 15 minutes. Stir in the kale and simmer until the leaves are softened but still slightly crunchy, and the flavors have melded (about 10 to 15 minutes). Stir in the parsley and season to taste with salt and pepper. Another seasoning that adds an interesting flavor is smoked paprika.