Gorete's Portuguese Rapini Soup with Chouriço


Ingredients
1 whole hot chouriço sausage1 (540 ml) can of white kidney beans or (540 ml) can pinto beans1 (900 ml) carton of chicken broth4 large potatoes, diced1 bunch rapini1⁄2 teaspoon paprika1 teaspoon of tomato paste1 teaspoon of saltGround black pepper (to taste)8 cups of cold water
Preparation
  1. Wash the rapini and cut off the florets, saving them for another day or add them to the soup with the stalks.
  2. Remove the tough stems from the rapini leaves and reserve. 
  3. Stack the leaves, then cut them into thin strips and set aside.
  4. Rinse the can of beans.
  5. In a large pot, add the broth, water, chouriço, potatoes, rapini stems that have been reserved, beans and seasonings then simmer until the potatoes are almost tender.
  6. At this point, remove the rapini stems and discard.
  7. Add the chopped rapini leaves to the soup, and simmer over medium/low heat until the rapini is cooked.
  8. Adjust for salt and pepper if desired.
  9. If you like, you can slice the chouriço sausage into slices and add it back to the finished soup.
  10. I like to serve mine on the side, allowing people to add what they like.
Recipe & Photo Credit: Chef Gorete, food.com
Preparation timen/a
Cooking Timen/a
Ready In 40 min
Level of DifficultyEasy
Servings8
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