Portuguese Kale Soup


2 tablespoons extra virgin olive oil
1 cup chopped onions
2 tablespoons chopped garlic
1 pound chourico or linguica, removed from casings and broken up
1 6-ounce can tomato paste
8 cups chopped fresh kale (see note above)
1 quart vegetable stock
1 quart beef or chicken stock
2 quarts water
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon gravy color such as Kitchen Bouquet
½ cup chopped Italian parsley, optional
¼ cup chopped fresh mint, optional
4 cups large cut up green cabbage
3 cups peeled red skinned potatoes cut into ½ inch cubes
1 15-ounce can small red or kidney beans rinsed and drained
Crusty bread, for serving