Loading
Advanced Search

Lisbon Soup Recipe

Ingredients
  • 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
  • 1 lemon
  • 2 tablespoons fresh parsley
  • 2 cloves garlic
  • 1 ounce minced shallots
  • 1 tablespoon extra virgin olive oil
Directions
  • 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.
Similar Recipes
Ribollita Bean Soup - Tuscan Vegetable and Bread Soup
Ribollita Bean Soup - Tuscan Vegetable and Bread Soup
Rosemary
white onion
small fresh chile pepper
water
Swiss chard
Ham and Bean Soup
Ham and Bean Soup
celery
onions
garlic
dried navy
chopped parsley
Beans and Greens Soup
Beans and Greens Soup
chicken stock
15 ounce can garbanzo beans
olive oil
spinach
onion
More Similar Recipes
Loading
Advanced Search

Lisbon Soup Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com