Spanish Chorizo, Kale and Cranberry Bean Soup 2

Name: Spanish Chorizo, Kale and Cranberry Bean Soup 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Spanish chorizo, cut into; 1/4 -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; 8 ounces kale, stemmed and leaves coarsely chopped; 8 cups chicken stock; 1 cup white wine; 2 teaspoons kosher salt; 2 cups dried cranberry beans or pinto beans, soaked overnight; Olive oil, for drizzling; Active Time: 45 minutes; Total Time: 9 hours 45 minutes (includes soaking time)

Servings: persons

8 ounces Spanish chorizo, cut into
1/4 -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
8 ounces kale, stemmed and leaves coarsely chopped
8 cups chicken stock
1 cup white wine
2 teaspoons kosher salt
2 cups dried cranberry beans or pinto beans, soaked overnight
Olive oil, for drizzling
Active Time: 45 minutes
Total Time: 9 hours 45 minutes (includes soaking time)

1
Heat a medium saucepan over medium-high heat.
2
Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes.
3
Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat.
4
(The amount of fat will vary depending on the chorizo that is used.
5
If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.)
6
Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes.
7
Add the kale and cook until slightly wilted, 2 minutes.
8
Add the stock, wine and salt; cover and bring to a boil.
9
Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
10
Ladle the soup into bowls and drizzle with olive oil.

1001

kcal

Calories

Fat

Carbs

163

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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 ounces Spanish chorizo, cut into, 1/4 -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 2 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!