Recipe courtesy of Bobby Flay
Yield:
Makes: 6 servings
Level:
Intermediate

Ingredients

Directions

Heat a medium 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 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 of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.

Ladle the soup into bowls and drizzle with olive oil.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Kale-Turkey Rice Bowl

Recipe courtesy of Food Network Kitchen

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Ravioli and Vegetable Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.