White Bean Soup with Kale and Chorizo
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Ingredients
2 ounces spanish chorizo sausage, finely chopped
1 cup chopped onion
3 garlic cloves, minced
3 cups low-sodium, fat-free chicken stock
2 cans organic cannellini beans (15 oz each), rinsed and dried
4 cups chopped kale
½ teaspoon freshly ground black pepper
Ground black pepper (optional)
To make
In this delicious soup recipe, make sure to use smoked Spanish chorizo instead of raw Mexican chorizo.
Preheat a large saucepan over medium-high heat. Add the chorizo to the pan; simmer for 1 minute. Add the onion and garlic to the skillet; simmer for 5 minutes or until tender.While the onions are cooking, pour the broth into a microwave-safe bowl; reheat in the microwave on high power for 3 minutes. Add the hot broth and beans to the pan; bring to a boil. Partially mash the beans in a potato grinder. Add the cabbage and 1/2 teaspoon pepper; cook over medium heat for 6 minutes. If desired, sprinkle with ground pepper.
Preheat a large saucepan over medium-high heat. Add the chorizo to the pan; simmer for 1 minute. Add the onion and garlic to the skillet; simmer for 5 minutes or until tender.While the onions are cooking, pour the broth into a microwave-safe bowl; reheat in the microwave on high power for 3 minutes. Add the hot broth and beans to the pan; bring to a boil. Partially mash the beans in a potato grinder. Add the cabbage and 1/2 teaspoon pepper; cook over medium heat for 6 minutes. If desired, sprinkle with ground pepper.
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Author:Admin
Published: 11/20/2023 10:04 PM
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