Portuguese Kale & Red Bean Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 10 ounces vegetarian sausage, halved lengthwise and sliced 1/4 inch thick
• 1 cup chopped onion
• 1 cup chopped carrot 
• 2 tablespoons finely chopped garlic
• 6 cups low-sodium chicken broth or stock (or Slow-Cooker Chicken Stock; see associated recipe)
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon chopped fresh marjoram or thyme
• 1 pound small white boiling potatoes, halved and sliced 1/4 inch thick
• 1 pound kale or other dark leafy greens, stems removed, cut into 1/4-inch strips
• 1 (15 ounce) can kidney beans, rinsed
• ½ cup chopped fresh parsley
• ¼ teaspoon salt
• Ground pepper to taste

Directions

1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. Stir in garlic and cook 1 minute more. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
2. Stir in the reserved sausage, kale (or other greens), beans and parsley. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. Season with salt and pepper.