The weather has been cold and rainy lately so I decided to warm us up with a pot of soup. I found this recipe in my Cooking Light - November issue and I was excited to make it. My husband loves chorizo so I knew he would be very happy to come home from work to a big bowl of this spicy soup. It was quick and simple to make and had very little clean up - my favorite kind of recipe. My husband loved it and so did I. It was a bit too spicy for my kids so my husband happily had the rest for lunch the next day.White Bean Soup with Chorizo and Kale:
Adapted recipe and photos by Latestposter.blogspot.com
Original recipe from Cooking Light - November 2010
- 3 oz of chorizo, removed from casing
- 1 cup sweet yellow onion, diced
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 2 cans of cannellini beans, rinsed and drained
- 4 cups of fresh kale, chopped
- Sea salt and freshly cracked pepper, to taste
Heat a small Dutch oven over medium heat. Remove the chorizo from casing and cook for 2-3 making sure to break up the chorizo. Add the onion and continue to cook for 3-4 minutes, or until soft. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and beans. Season with sea salt and freshly cracked pepper. Take a potato masher and mash some of the beans to help thicken the soup. Simmer for 30 minutes. Add the kale and simmer for a few more minutes then serve. Enjoy.
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