Recipe courtesy of Bobby Flay
Save Recipe Print
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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Cranberry Sauce

Recipe courtesy of Alex Guarnaschelli

Spicy Cranberry Chutney

Recipe courtesy of Claire Robinson

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Cranberry-Glazed Sweet Potatoes

Recipe courtesy of Katie Lee

Cinnamon Apple Cranberry Sauce

Recipe courtesy of Aaron McCargo Jr.

Fresh Cranberry Cosmo

Recipe courtesy of Alton Brown

Kale Chips

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword