White Bean Soup with Kale and Chorizo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Be sure to use smoked Spanish chorizo in this delicious soup recipe, not raw Mexican chorizo. Ingredients:
2 ounces spanish chorizo sausage, finely chopped |
1 cup prechopped onion |
3 garlic cloves, minced |
3 cups fat-free, lower-sodium chicken broth |
2 (15-ounce) cans organic cannellini beans, rinsed and drained |
4 cups prechopped kale |
1/2 teaspoon freshly ground black pepper |
cracked black pepper (optional) |
Directions:
1. Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.
2. While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.
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