Lisbon Soup Recipe
Rate & Review
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1 quart chicken stock (you may add more stock if you wish - up to 2 quarts)
1/2 pound kale greens - stemmed and cleaned
1 cup white beans
1/2 pound Premio sausage
1 cup diced new red potatoes
2 tablespoons fresh parsley
2 cloves garlic
1 ounce minced shallots
1 tablespoon extra virgin olive oil
Remove casing from sausage; heat pan to medium heat.
Using a rasp, finally grate the garlic, reserving half for later, and add with olive oil to pan.
Add diced potatoes. Brown until al dente, not mushy.
Remove potatoes and reserve pan drippings. Add sausage; cook until brown.
Shred kale into bite-size pieces; add to meat, cooking until slightly wilted.
Increase to high heat; add juice from lemon, 1 tbsp. parsley, and then the stock.
Add the beans and potatoes.
With lemon peel, mince zest until you have 1 tbsp. Combine with remaining garlic and parsley, making gremolatta. Reserve for latter for sprinkling on soup.
Season soup with salt and pepper to taste. The soup should have a light flavor and hearty feeling when eaten.
Ribollita Bean Soup - Tuscan Vegetable and Bread Soup
Ham and Bean Soup
Beans and Greens Soup
15 ounce can garbanzo beans
More Similar Recipes
Lisbon Soup Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com