"I have been using kale in soups and side dishes in place of spinach for years."
Recipe courtesy of Bobby Flay
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Spanish Chorizo, Kale and Cranberry Bean Soup
Total:
10 hr
Prep:
15 min
Inactive:
8 hr
Cook:
1 hr 45 min
Yield:
4 servings
Level:
Intermediate
Total:
10 hr
Prep:
15 min
Inactive:
8 hr
Cook:
1 hr 45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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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