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White Bean Soup with Sausage and Kale
This simple but satisfying one-pot meal is based on Azorean sopa de funcho, or fennel soup. Fresh Portuguese linguiça sausage lends meatiness as well as bit of spice; if it’s not available, Mexican chorizo works well in its place. We skipped the potatoes used in traditional versions of the soup, and we mash half of the beans to lightly thicken the broth. A few fennel seeds heighten the licorice notes of the fresh fennel.
cup extra-virgin olive oil, plus more to serve
ounces fresh linguiça or chorizo sausage, cut into ½-inch pieces
01In a large pot over medium, combine the oil, sausage, garlic and paprika. Cook, stirring occasionally, until the sausage has rendered some of its fat and the garlic is lightly browned, 5 to 8 minutes. Add the fennel, fennel seeds and ¾ teaspoon each salt and pepper, then cook, stirring occasionally, until the fennel is slightly softened, 3 to 5 minutes.
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