Spanish Kale-and-White Bean Soup |
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Prep Time: 20 Minutes Cook Time: 66 Minutes |
Ready In: 86 Minutes Servings: 1 |
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This hearty soup makes a great meal by itself, or serve it with crusty bread and cheese (we like Manchego). Ingredients:
1/2 pound smoked chorizo, chopped |
1 medium potato, cubed |
1 medium onion, chopped |
1 medium carrot, diced |
1 tablespoon vegetable oil |
1 garlic clove, chopped |
1/2 cup dry white wine |
1 (48-oz.) container chicken broth |
1/2 (16-oz.) package fresh kale, washed and trimmed |
1 (15.5-oz.) can white beans, rinsed and drained |
1 (14-oz.) can chicken broth (optional) |
Directions:
1. Sauté chorizo in a Dutch oven over medium-high heat 6 to 8 minutes or until browned. Remove with a slotted spoon; wipe Dutch oven clean.
2. Sauté potato, onion, and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute. Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half. Stir in 48-oz. container chicken broth.
3. Bring mixture to a boil. Gradually stir in kale and chorizo. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender. Stir in white beans and, if desired, 14-oz. can chicken broth during last 5 minutes of cooking.
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