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Hearty Chorizo, White Bean & Kale Soup

This comforting soup combines smoky chorizo, creamy white beans, and tender kale to create a warm, hearty dish perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chorizo sausage, casings removed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth Use vegetable broth for a vegetarian option.
  • 2 cans (15 oz) white beans, rinsed and drained Any beans can be used as a substitute.
  • 1 bunch kale, stems removed and leaves chopped Add more kale for extra nutrition.
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1 tablespoon olive oil For sautéing.

Method
 

Preparation
  1. In a large pot over medium heat, drizzle in olive oil and add chorizo. Cook until brown and crumbly, about 5-7 minutes.
  2. Add the chopped onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and sauté for another minute until fragrant.
Cooking
  1. Pour in the chicken or vegetable broth and stir in the white beans. Bring to a gentle boil and let it simmer for about 10 minutes.
  2. Add the chopped kale and smoked paprika. Stir well, then cover and let simmer for another 5 minutes until kale is tender.
  3. Taste the soup and add salt and pepper to suit your liking. Add a splash of hot sauce if desired.
  4. Ladle the soup into warm bowls and serve. Optional: Top with grated cheese or serve with crusty bread.

Notes

Feel free to add other veggies you have on hand. For a vegetarian option, use smoked paprika roasted mushrooms instead of chorizo. This soup freezes well; just leave out the kale for freezing and add it fresh when reheating.