Portuguese white bean and kale soup is such a classic. It's traditionally made with linguica sausage, so it might be hard to convince purists that a vegetarian version could be just as good. (Or better!)
But we did just that in Provincetown, Massachusetts, where our version was cooked by Wynnie Stein while she was guest chef during Women’s Week at the elegant Chester Restaurant.
Chester’s chefs were skeptical, and she had to ignore their affectionate but mocking comments while chopping mounds of veggies for the soup. But she was really sweating that the customers might also scoff at the changes in this town’s signature soup.
Happily, the ingredients won the day! The sun-dried tomatoes and ground fennel add some of the traditional flavor and enhance the natural sweetness of the kale. Folks (including the chefs— whew!) were swooning about how fresh-tasting was their beloved classic.
Portuguese Kale & White Bean Soup
Yields 10 cups
Time: 1 hour