Ingredients
- 1 large can red kidney beans
- 3 lbs beef roast with bone- trimmed of
excess fat - 1 medium onion, coarsely chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 12 cups water (3 quarts)
- 1½ cups cubed yellow turnip
- ½ lb chouriço (½ link)
- 3 medium thin skin potatoes, peeled and
cut into 1 inch cubes - 1 to 2 carrots, peeled and sliced
- ¼ tsp dry crushed red pepper
- ¼ cup pasta, such as elbow macaroni
- 1 bunch (1 ½ lbs) kale, rinsed, trimmed
of center rib, and torn into 1-2″ pieces - ¼ cup olive oil
- 1 tbsp coarse salt to taste
- ¼ tsp black pepper
Directions
Drain and rinse the beans. In a 5-quart pot, place the beans, beef roast, onions, garlic, and bay leaf. Pour in approx. 3 quarts of water, enough to cover the beef by 1 inch. Cover, bring to a boil, and then reduce heat to medium-low. Simmer the beef and beans, occasionally skimming from the broth any impurities, for 1 ½ hours.
When the beans are very tender, remove about 1 cup to a small dish. Mash the beans with a fork, adding some of the broth, then return the paste to the pot.
Add the turnip to the pot. Return the broth to a boil, then reduce heat and simmer for 20 minutes.
Add chouriço link with the potatoes, carrots, and crushed pepper. Continue to simmer until the vegetables are almost cooked, about 20 minutes.
Add the pasta, kale, olive oil, salt, and pepper to the pot, and simmer for about 15-20 minutes.
Soup is ready when the pasta is done and the kale is tender.
Remove the beef shin from the pot, trim away and discard any fat, along with the bone. Cut the meat into pieces, remove the chouriço from the pot and cut into chunks. Add the cut meat to the soup and heat through.
Serve hot with plenty of crusty bread.
