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 easy white bean soup with chorizo and kale recipe on Cooking Light, 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. This chorizo white bean soup recipe was quick and simple to make and had very little clean-up–my favorite kind of recipe! Sadly, the soup was too spicy for our kids, but my husband and I loved it and thought it paired nicely with a Mexican wedge salad and some dinner rolls.
White Bean Soup with Chorizo and Kale
Ingredients:
- 3 oz of chorizo, removed from casing
- 1 cup 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
How to Make White Bean Soup with Chorizo and Kale:
Heat a small Dutch oven coated in olive oil cooking spray over medium heat.
Remove the chorizo from the casing and add it to the Dutch oven. Cook, stirring often, for 2-3 minutes, breaking it up into crumbles.
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 and season with sea salt and freshly cracked pepper to taste.
Mash some of the beans to help thicken the soup, if desired. Simmer for 30 minutes.
Add the kale and simmer for 5-10 more minutes, then serve.
Enjoy.
Equipment
Ingredients
- 3 oz of chorizo removed from casing
- 1 cup 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
Instructions
- Heat a small Dutch oven coated in olive oil cooking spray over medium heat.
- Remove the chorizo from the casing and add it to the Dutch oven. Cook, stirring often, for 2-3 minutes, breaking it up into crumbles.
- 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 and season with sea salt and freshly cracked pepper to taste.
- Mash some of the beans to help thicken the soup, if desired. Simmer for 30 minutes.
- Add the kale and simmer for 5-10 more minutes, then serve.
- Enjoy.
