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Ingredients

• 2 tablespoons olive oil
• 1 pound chorizo or andouille sausage, cut into 1/2-inch-thick slices
• 1 large onion, chopped
• 6 to 8 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1/4 pound dried navy white beans, soaked overnight and drained
• 1/4 pound dried red beans, soaked overnight and drain
• 4 quarts chicken stock
• 2 large potatoes, peeled and diced
• 1 bunch kale, stemmed and torn
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon red pepper flakes
• Ground black pepper to taste
• 1/2 cup chopped fresh mint
• Loaf of crusty Portuguese bread

Description

Food Network Invites You To Try This St. John's Club Kale Soup Recipe From Emeril Lagasse.

Food Network