Serves 4
600 min
Spanish Chorizo, Kale and Cranberry Bean Soup
Recipe GLPRaebf45b02c5888
A hearty Spanish-inspired soup featuring smoky chorizo, tender beans, and nutritious kale. Dried cranberry beans are simmered with aromatic vegetables, white wine, and chicken stock until creamy and flavorful, then finished with robust kale for a warming, satisfying dish.
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Ingredients
2 cups Dried cranberry beans, picked through and rinsed
8 ounces Spanish chorizo, sliced into 1/4-inch rounds
4 Garlic cloves, coarsely chopped
1 Large carrot, peeled and finely diced
1 Celery stalk, finely diced
1 Large Spanish onion, finely diced
8 ounces Fresh kale, stems removed, leaves coarsely chopped
8 cups Chicken stock
1 cup Dry white wine
Kosher salt, to taste
Olive oil
Directions
Place picked and rinsed cranberry beans in a large pot. Cover with water by several inches and bring to a boil. Reduce heat and simmer gently for 45 minutes to 1 hour, until beans are nearly tender but still retain their shape. Drain and set aside.
Heat olive oil in a large heavy-bottomed pot over medium heat. Add the sliced chorizo and cook, stirring occasionally, for 3-4 minutes until the fat is rendered and the chorizo begins to brown. Remove the chorizo with a slotted spoon and set aside, leaving 2 tablespoons of the rendered chorizo oil in the pot.
Add the diced onion, carrot, and celery to the pot with the chorizo oil. Cook, stirring frequently, for 8-10 minutes until the vegetables are softened and fragrant.
Stir in the chopped garlic and cook for 1 minute more until fragrant.
Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and return the reserved cooked beans to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes.
Stir in the chopped kale and the reserved chorizo pieces. Simmer for 5-8 minutes until the kale is tender and the soup is heated through.
Season to taste with kosher salt. Serve hot.
