How to make Lisbon soup:
Remove casing from sausage, heat pan to medium heat. Finely grate garlic, reserving half for later, and add with olive oil to pan. Add diced potatoes. brown till starts to give slightly, not mushy, think al dente. Remove potatoes and reserve pan drippings. Add sausage untill brown. Shred kale into bite size pieces, add to meat, cooking till slightly wilted. Increase to high heat, add juice form lemon, 1 tbsp parsley, and then the stock. add the beans and potatoes. With lemon peel, mince zest till you have 1 tbsp. Combine with remaining garlic and parsley, making gremolatta. Reserve for later for sprikling on soup when served according to taste preference. Season soup with salt and pepper to taste. Should have a light flavor, and hearty feeling when eaten.
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