Spanish Chorizo, Kale and Cranberry Bean Soup

"I have been using kale in soups and side dishes in place of spinach for years."

Total Time:
10 hr
Prep:
15 min
Inactive:
8 hr
Cook:
1 hr 45 min

Yield:
4 servings
Level:
Intermediate

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
Directions
  • 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.

  • Photograph by David Malosh


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