Portuguese Kale Soup

One of my favorite soups from my classic, "go-to" vegetable cook book,The Victory Garden Cookbook, by Marian Morash, 1982.

1 lb kale, leaves stripped from stems; trimmed, washed, and cut into wide slices
1 lb potatoes, peeled and chopped
1 lb smoked sausage, such as linguica or chorizo, or Italian sausage
1 c chopped onions
1/2 c chopped carrots
2 tsp chopped garlic
2 tbs olive oil
2 tbs butter
2 qt chicken broth
28 oz canned diced tomatoes
1 can cooked kidney beans, rinsed and drained
S/P

Blanch sausages for 5-10 min to release fat. Drain and cut into 1/2 inch slices and set aside.

In large saucepan, saute onions, carrots and garlic in oil and butter, until soft, about 5 min. Add potatoes and broth and simmer, partially covered, for 15-20 min or until potatoes are cooked.Mash some of the potatoes against the side of the pot.Stir in tomatoes and kidney beans and cook 10 min longer. Add the kale and sausage and season to taste with salt and pepper.