Provincetown Portuguese Cookbook

Soups Sopas   Calde Verde | Tillie's Kale Soup | Edith's Kale Soup | Holly's Kale Soup | Jane's Kale Soup | Dot and Bill's Kale Soup | Lenny's Portuguese Soup | Portuguese Soup-The Moors Restaurant | Corn Chowder | Mussel Chowder Or How Paris Changed Chowder | Fish Chowder | Real New England Clam Chowder | Macaroni Soup | Squid Stew | Squid and White Bean Soup | Portuguese Kale Soup

Holly's Kale Soup Holly Carter   2 large onions, chopped 1 lb. linguiça, sliced 2 large bunches of fresh kale, stemmed and cleaned 1 small cabbage 1/2 lb. white cannelini beans, soaked overnight 3 large carrots, peeled and cut into rounds 3 large potatoes, peeled and diced into chunks 2 beef bouillon cubes Salt and pepper to taste   Put the cleaned kale, cut into bite-sized pieces, into a large soup kettle half filled with water. Add the onions, cabbage, bouillon, linguiça, beans and salt and pepper. Bring to a boil. Simmer, covered, for 2 hours. Add the potatoes and carrots and simmer until tender. Serves 4 to 6