1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 cups chopped onion
2 leeks, White and green parts only, washed and thinly sliced
1 can cannellini beans
6 cups water
4 medium potatoes, cut into 3/4" cubes about 4 cups
2 tablespoons minced fresh parsley
3 carrots peeled
3 celery stalks
2 bay leaves
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2lb Kale chopped
1/2 lb chorizo (Portuguese Sausage)
1. Heat oil and butter inn a heavy bottom 7 quart soup pot over medium heat. Saute' onions and leaks for 10-15 minutes until golden soft and sweet.
2. Add the water and potatoes, parsley,whole carrots, beans, whole celery stalks, bay leaves salt and pepper. Bring to boil. reduce heat to a medium low, cover and simmer for 45 minutes.
3. While soup is cooking, wash kale and strip the leaves from stem and stalks only use the stripped leaves chop into bite size pieces and discard the rest. Bring 2 cups of water to a boil in a 10 to 12 inch skillet with a tight fitting lid. Add the kale and cook, covered, over high heat,stirring occasionally, until tender, approx. 5 minutes. remove and drain saving the broth.
4. Remove the carrot and celery pieces to be blended and the Bay leaf discard. Blend only half the remaining soup in blender. Return the blended portion back into the soup and slice the sausage on an angle about 1/4" thick stir in cooked kale the remainder of the kale broth add salt and pepper. Heat thoroughly and serve.