Portuguese Kale Soup

Heat the olive oil in a large pot or Dutch oven and fry the smoked sausage for 4-5 minutes over medium heat until slightly crispy.
2 tablespoons olive oil
1 pound smoked sausage
Add the onion and continue to cook for 3-4 minutes until softened. Stir in the garlic and red chili flakes and cook for a further minute until fragrant.
1 medium onion
4 garlic cloves
¼ teaspoon red chili flakes
Next, add the halved cherry tomatoes to the pot and sauté for 3-4 minutes until they soften a bit and start releasing their liquids.
12 cherry tomatoes
Stir in the potatoes, beans and chicken stock. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes or until the potatoes are fork tender.
1 ½ pound potatoes
1 can (14 oz / 400 g) cannellini beans
6 cups low-sodium chicken stock
Add the kale and simmer, covered, for 5 minutes until wilted.
6 cups kale
Season to taste with salt and freshly ground black pepper and serve hot.
Salt and freshly ground black pepper to taste