Easy Portuguese Kale Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) package kielbasa (Polish) sausage, diced
• 3 potatoes, cut into cubes
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 2 (14.5 ounce) cans chicken broth
• 1 cup water
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 3 carrots, chopped
• 1 bunch kale, cut into thin ribbons
• 1 cup small elbow macaroni
• 6 tablespoons grated Parmesan cheese, or to taste (optional)

Directions

Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.

Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.

Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. More. Top each bowl with 1 tablespoon Parmesan cheese to serve.