Serves: 4 people
Prepared for: 4 people


1 Carrot Chopped
1 stalk of Celery Chopped
1/2 Onion Minced
1/2 tsp Garlic Chopped
Pinch Crushed Red Chile
1/2 lb Cannellini Beans
1 bunch fresh Kale
1 piece Portuguese Sausage
1 cup White Wine
2 1/2 quarts of Chicken Stock
Pinch Dried Oregano
1 Bay Leaf
Salt & Fresh Ground Pepper to Taste


  1. Let Cannellini beans soak over night and rinse. Then simmer in water until tender. Allow to cool in cooking liquid.
  2. Kale – clean, remove stems and cut into pieces.
  3. Portuguese Linguica Sausage – cook, drain fat, cut.
  4. Heat a soup pot over medium heat. Sauté the garlic and pinch of crushed chile in olive oil until garlic begins to brown.
  5. Add carrots, celery and onions and sauté until veggies are soft.
  6. Add white wine and scrape any bits off the bottom of the pot, reduce wine to half.
  7. Add chicken stock, bay leaves and oregano and begin to simmer. Cook until stock has reduced by a quarter.
  8. Add sausage, kale and cook until kale is cooked through.
  9. Taste and season and stir. Add a bit of liquid from the cooked beans, taste and season again.
  10. To serve, ladle into a bowl and serve with warm crusty bread.