Ingredients

1 tablespoon olive oil
1 tablespoon finely chopped garlic
1/2 cup diced onions
1/2 diced turnips
1/2 cup diced carrots
1 bunch kale, stemmed and roughly chopped
6 ounces chopped chourico (spicy Portuguese sausage), or chorizo
3 bay leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups beef stock

1 cup kidney beans
6 ounces diced tomatoes
10 ounces diced potatoes

Instructions

In a large stock pot, heat the oil
over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes.
Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock,
beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer
for 30 to 40 minutes.

Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes.
Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.

Remove the bay leaves and serve hot.