Spanish Chorizo, Kale and Cranberry Bean Soup

Name: Spanish Chorizo, Kale and Cranberry Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried cranberry or pinto beans, picked through; 8 ounces Spanish chorizo, cut into1/4-inch-thick slices; 4 cloves garlic, coarsely chopped; 1 large carrot, peeled and finely chopped; 1 stalk celery, finely chopped; 1 large Spanish onion, finely chopped; 1/2 bunch kale (about 8 ounces), stems removed, leaves coarsely chopped; 8 cups chicken stock; 1 cup dry white wine; Kosher salt; Olive oil, for drizzling

Servings: persons

2 cups dried cranberry or pinto beans, picked through
8 ounces Spanish chorizo, cut into1/4-inch-thick slices
4 cloves garlic, coarsely chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 large Spanish onion, finely chopped
1/2 bunch kale (about 8 ounces), stems removed, leaves coarsely chopped
8 cups chicken stock
1 cup dry white wine
Kosher salt
Olive oil, for drizzling

1
Put the beans in a pot and cover with 4 cups water.
2
Cover and set aside at room temperature to soak overnight.
3
Drain.
4
Heat a large saucepan over medium-high heat.
5
Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes.
6
Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat.
7
(The amount of fat will vary depending on the chorizo that is used.
8
If your chorizo does not render at least 2 tablespoons fat, add some olive oil.)
9
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.
10
Add the kale and cook until slightly wilted, about 2 minutes.
11
Add the stock, wine and 2 teaspoons salt; cover and bring to a boil.
12
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.
13
Ladle the soup into bowls and drizzle with olive oil.
14
Photograph by David Malosh

979

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups dried cranberry or pinto beans, picked through, 8 ounces Spanish chorizo, cut into1/4-inch-thick slices, 4 cloves garlic, coarsely chopped, 1 large carrot, peeled and finely chopped, and more.

Yes, Spanish Chorizo, Kale and Cranberry Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!