Caldo verde (Brazilian, Portuguese and Cape Verdean kale and sausage soup)

This is a hearty, cold season stew originating and Portugal and happily adopted in its former colonies of Brazil and Cape Verde. It's not exactly cold season yet, but some nights you just crave something really comforting, right?
With smoky Portuguese sausages (linguica), chickpeas and kale (the name 'verde' is derived from the greens which go into the soup), it's basically comfort food in a convenient one pot affair. 
Recipe sources: here, here and here. 

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Ingredients (serves 4-6):

• 2 tablespoons olive oil, divided
• one 400 g can of mixed beans (or chickpeas)
• 100 g fresh kale leaves
• 100 g cherry tomatoes
• 100 g Portuguese sausage (preferably linguica, but chourico works too), cut into little bits
• 1 medium sweet onion, finely chopped
• 2 garlic cloves, minced
• 1 small potato
• 4 cups chicken or beef stock (I used chicken)
• 1 teaspoon sea salt
• 1/2 teaspoon paprika powder
• 1/2 teaspoon chili flakes

In a large stockpot or Dutch oven, heat 1 tablespoon of the oil. Brown the sausage over high heat until charred on all sides, about 4 minutes. Remove to a bowl.

Add the remaining oil and sauté the onion until translucent, 5 minutes. Stir in the garlic, paprika, chili flakes and salt; cook one minute more. Add the cherry tomatoes and cook until they’ve begun to blister, soften, and release their juices, about 5 minutes.

Return the sausage to the pot, along with the potato, stock or water, and bay leaf. Bring to a boil over high heat, then reduce to medium-low. Simmer the soup until the potatoes are tender, about 15 minutes.

Fold in the kale and beans and continue to simmer until soft, another 10 minutes. Taste for seasoning and add more salt as necessary.

Ladle the Portuguese kale soup into bowls and enjoy alongside crusty bread. It's done, dig in! :)