CALDO VERDE!!!

Although we officially set the clocks forward a few days ago and it has been rather warm lately...this crazy amount of rain we've been getting has been making it feel like winter all over again! To me this meant that  soup or stew must be made immediately to combat this dreary forecast. Luckily, our fridge was chock full of carrots, celery and fresh herbs that were on their way out and ready to be made into stock.
So the soup du jour decided upon was Portuguese Kale soup.
This is a soup that not only carries so many memories of childhood, but is also a celebration of where we come from. Although Luke and I aren't necessarily Portuguese via bloodline (we think), both of us have grown up with very strong influences of Azorean cuisine through neighbors and friends. Not to mention, you can find an amazing amount of Portuguese restaurants and bakeries throughout all of R.I. and Southern M.A. and Providence is  conveniently located perfectly in the middle.

As always, serve with some buttered Portuguese white bread and some Vinho Verde!

*To make my own version of this soup which I thought was more authentic than ones suggested by Rachel Ray and the rest of the so-so recipes I found when browsing the internet:
  I sauteed the onion, garlic and chourico ( I prefer Michael's or Amaral's which are local out of Fall River/New Bedford) in a dutch oven until the casing was a bit browned and the onions were translucent. I then added a finely diced potato and about 2 cups of both red and dark red kidney beans to the saute, after a minute or two I added in my freshly made stock and let boil for about 10 minutes. I reduced to a simmer and added in about 3/4 lb. of fresh kale.
S&P to taste, as always.
Fresh, comforting, simple and satisfying!!

!