1 tablespoon olive oil
2 garlic cloves
2 medium-size onions, chopped
1 pound linguiça, sliced, slices halved
4 cups chicken broth
1 pound fresh kale, washed, stems discarded, shredded into small pieces
1 can Campbell's "Bean with Bacon" soup plus 1 can water (or
substitute 1 can white beans plus 2 cups chicken broth)
2 large potatoes, peeled, cubed (russets or your preference)
Kosher or sea salt
Freshly ground black pepper

Instructions:

In a large soup pot over medium-high heat, add oil and cook garlic,
onions, and linguiça slices until onions are soft. Add 4 cups chicken
broth and kale. Cover, and let kale cook down, stirring occasionally.

Add bean soup and water (or substitute beans and broth); simmer about
5 minutes. (Add more water if the mixture's not dilute enough.) Add
cubed potatoes. Simmer, covered, 20-30 minutes longer, till potatoes
are soft.

Season to taste with salt and pepper. Serve hot with crusty bread.