About this recipe: A wonderfully hearty soup, which is Portuguese-inspired. Chorizo sausage is simmered with haricot beans and kale in a chicken stock. It's the perfect soup for the cold winter months. Serve with crusty fresh bread, if desired.
I am generously giving this recipe 3 stars. I had to sub kielbasa, but I can't imagine the recommended sausage could really boost the flavor so significantly improve the flavor of this soup to the 5 stars that the others have suggested. After prepping the soup as the recipe stated I realized I couldn't serve it to my family "as is" (BLAND. BORING), so I scrambled to make adjustments last minute. Here's the 5 star revised version: I added a bay leaf and a 3 inch piece of the rind from some parmigiano-reggiano cheese (I saw this in another recipe -- it's awesome!) to the simmering soup. I also added 1/2 tsp. white pepper, 2 tsp. salt, and a couple good shakes of garlic powder. (In the future I would use fresh garlic sauteed with the shallots.) I don't see why in the original recipe the kale was blanched before the rest and feel like many of the beneficial nutrients were washed right down the drain. It seems to simply be a time-wasting extra step. If I make this again I will likely cook the kale right in the soup pot...not worrying about the green color that might result. I simmered the soup with these additions for about 45 minutes which allowed the soup to thicken up perfectly. Finally, to each serving I gave the option of a splash of cream...which I would HIGHLY recommend. There's the 5 stars I was hoping for. - 19 Jan 2011 (Review from Allrecipes US | Canada)
I loved this recipe. It was quite easy to make and was very tasty. I don't own a pressure cooker but used the package directions for the white beans and it turned out perfect. Thanks!! - 08 Mar 2010 (Review from Allrecipes US | Canada)
Sooooooo yummy! Linguica is hard to come by in the South, so I used turkey kielbasa instead (Trader J's). I used canned beans (with liquid) and added more chicken broth (3 cans). - 03 Nov 2010 (Review from Allrecipes US | Canada)