Spanish Chorizo, Kale and Cranberry Bean Soup

"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
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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

  1. Put the beans in a pot and cover with 4 cups water. Cover and set aside at room temperature to soak overnight. Drain.
  2. 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.)
  3. 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.
  4. 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.

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