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White Bean Soup with Chorizo and Kale
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White Bean Soup with Chorizo and Kale

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Small Dutch Oven

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.