Portuguese-Inspired Soup with Kielbasa & Kale
1/4 cup canola oil
12 ounces kielbasa (turkey is definitely a good substitute), cut into 1/2-inch pieces
1 large yellow onion, medium dice
2 carrots, medium dice
2 fat garlic cloves, finely minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
6 cups water
1 can cannellini beans, rinsed and drained
1 pound kale (Tuscan preferred), stems and center ribs discarded and leaves very thinly sliced
Kosher salt & pepper
Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion, carrot and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
Add 6 cups chicken stock to pot with vegetables and bring to a simmer.
In a separate pot, cook potatoes in salted water, simmering until potatoes are just tender, 10-12 minutes.
Transfer potatoes to pot with vegetables with slotted spoon, then add kale and beans. Simmer, uncovered, until potatoes are fully tender, about 10 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes.
Garnish with parmesan cheese and plenty of black pepper.