“I have been using kale in soups and side dishes in place of spinach for years.”
| Level: | Intermediate |
| Total: | 10 hr |
| Prep: | 15 min |
| Inactive: | 8 hr |
| Cook: | 1 hr 45 min |
| Yield: | 4 servings |
Ingredients
- 2 cups dried cranberry or pinto beans, picked through
- 8 ounces Spanish chorizo, cut into1/4-inch-thick slices
- 4 cloves garlic, coarsely chopped
- 1 large carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 large Spanish onion, finely chopped
- 1/2 bunch kale (about 8 ounces), stems removed, leaves coarsely chopped
- 8 cups chicken stock
- 1 cup dry white wine
- Kosher salt
- Olive oil, for drizzling
Instructions
- Put the beans in a pot and cover with 4 cups water. Cover and set aside at room temperature to soak overnight. Drain.
- Heat a large saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons fat, add some olive oil.)
- Add the garlic, carrot, celery and onion to the fat in the pan and cook over medium heat, stirring occasionally, until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, about 2 minutes. Add the stock, wine and 2 teaspoons salt; cover and bring to a boil.
- Add the cranberry beans and cooked chorizo to the saucepan; lower the heat to a simmer and cook, uncovered, until the beans and kale are soft, about 1 1/2 hours. Ladle the soup into bowls and drizzle with olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 816 |
| Total Fat | 40 g |
| Saturated Fat | 11 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 7 g |
| Sugar | 51 g |
| Protein | 29 g |
| Cholesterol | 64 mg |
| Sodium | 1842 mg |
Reviews
This was yummy and easy to put together. However, I had to use canned beans instead of dried, and the soup was VERY salty. Sio if substituting canned for dry, I would reduce the salt by half. Love anything with chorizo!
Made this soup last year and it was a hit. My son has asked for it several times after that. Making it again today.