Spanish Kale-And-White Bean Soup Recipe

Name: Spanish Kale-And-White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Saute 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
Saute 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.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 pound smoked chorizo, chopped, 1 medium potato, cubed, 1 medium onion, chopped, 1 medium carrot, diced, and more.

Yes, Spanish Kale-And-White 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.

Spanish Kale-And-White Bean Soup

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