White Bean Soup with Chorizo and Kale


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 – Novemberissue 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 For the Love of Cooking.net
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.


Click here for a printable version of this recipe – For the Love of Cooking.net

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