This easy to make soup uses leftover cooked turkey or chicken, canned white beans, and pre-made chicken stock flavored with a smokey sausage like linguiça or chorizo, garlic, leek, and onion. The secret ingredient is Portuguese Red Pepper Paste which is a staple condiment in Portuguese cooking. The soup will still be delicious, hearty, and healthy without the red pepper paste, but this condiment gives the soup its distinctive flavor. I highly recommend you take a few minutes to make a small batch of this delicious flavoring condiment to keep in your fridge. Use it in soups, sauces, or to flavor meat, fish, or poultry.

Turkey Kale and White Bean Soup
Serves 6
Ingredients:
·   1-2 cups kale middle rib removed torn in pieces
·   1- 10 inch leek sliced white and pale green parts only
·   1 medium onion chopped (add another onion if you don’t use the leek)
·   4 cloves of garlic chopped
·   1 tablespoon olive oil
·   1 6 inch piece of linguiça or chorizo sliced thin and chopped
·   1 cup cooked turkey or chicken cut into 1-inch pieces
·   2-15 ounce cans of cannellini or white navy beans
·   2 tablespoons Portuguese Red Pepper Paste
·   2 quarts of low-sodium chicken stock
·   ½ teaspoon black pepper

Preparation:
1. Sauté the linguiça for a minute or two then add the leek, onion, and garlic and sauté until the vegetables become soft.
2. Add the torn kale and sauté until it begins to wilt.
3. Add the red pepper paste and black pepper and stir for a minute before adding the chicken stock, turkey, and beans.
4. Simmer for a half-hour if you’re in a rush or preferably an hour to meld the flavors. Serve hot with a crusty bread.

Wine pairing: White wines: Vinho Verde, Viognier, Grüner Veltliner, Pinot Gris, Dry Riesling; light fruity red wines with low tannins

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