Cecilia’s Portuguese Farm-Style Soup Recipe

1. In a large pot, brown the onion and garlic in olive oil over medium heat.
2. Add the sliced linguiça sausage to the pot and let it cook for a few minutes to release their flavor.
3. Add the beef (cut into pieces), soaked chickpeas, crushed tomatoes, white wine, bay leaves, and the red bell pepper (cut into 2 pieces), and stir everything together.
4. Pour in some hot water until the ingredients are just covered, and season with salt and pepper.
5. Bring to a simmer, then reduce heat to medium and cook for about 40 minutes.
6. About halfway through the cooking time (after 20 minutes), add the sliced carrot.
7. During cooking, check the stew periodically and add more hot water if needed to maintain a good consistency.
8. Once the red bell pepper is almost disintegrated, remove it from the pot.
9. Add the collard greens or kale.
10. After 5 minutes, add the pasta.
11. Rectify the seasonings (add more salt, pepper, or chili flakes to your liking).
12. Add a bit more hot water if necessary and continue to cook for about 10 to 12 minutes on medium heat, or until the pasta is al dente.

Recipe & Photo Credit: Cecilia Oliveira