Portuguese Kale Soup, Zinnia Café Style

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

3 tablespoons olive oil

3 tablespoons unsalted butter

1 medium sweet onion, diced

4 celery ribs, diced

4 garlic cloves, minced

1 pound beef oxtails, cut into several pieces

1 pound beef stew meat, cut into 1 inch cubes

1 pound linguiça, cut into 1/4-inch slices

32 ounces homemade beef stock of commercial beef broth

3 large white or yellow potatoes, peeled and cut into 1-inch cubes

One 15-ounce can small white beans, don’t drain

One 15-ounce can red kidney beans, don’t drain

1 bunch fresh curly or flat-leaf kale

2 tablespoons honey

Sea salt and fresh ground black pepper

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