Spanish Chorizo, Kale and Cranberry Bean Soup 2

Yield:
Makes: 6 servings
Level:
Intermediate
Ingredients
  • 8 ounces Spanish chorizo, cut into
  • 1/4 -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
  • 8 ounces kale, stemmed and leaves coarsely chopped
  • 8 cups chicken stock
  • 1 cup white wine
  • 2 teaspoons kosher salt
  • 2 cups dried cranberry beans or pinto beans, soaked overnight
  • Olive oil, for drizzling
  • Active Time: 45 minutes
  • Total Time: 9 hours 45 minutes (includes soaking time)
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.


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