St. John's Club Bean and Kale Soup Recipe

Name: St. John's Club Bean and Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pure olive oil; 1 pound chorizo, sliced 1/4 inch thick (see Note); 1 large Spanish onion, coarsely chopped; 8 garlic cloves, minced; 1/4 cup finely chopped flat-leaf parsley; 2 quarts chicken stock or canned low-sodium broth; 2 quarts water; 1/2 cup dried red beans (1/4 pound), soaked overnight and drained; 1/2 cup dried navy beans (1/4 pound), soaked overnight and drained; 2 bay leaves; 1/4 teaspoon dried thyme; 1/4 teaspoon crushed red pepper; 2 large baking potatoes, peeled and cut into 3/4-inch chunks; 1 pound kale, tough stems and ribs removed, leaves coarsely chopped; Salt and freshly ground pepper; Crusty Portuguese bread, for serving

Servings: persons

2 tablespoons pure olive oil
1 pound chorizo, sliced 1/4 inch thick (see Note)
1 large Spanish onion, coarsely chopped
8 garlic cloves, minced
1/4 cup finely chopped flat-leaf parsley
2 quarts chicken stock or canned low-sodium broth
2 quarts water
1/2 cup dried red beans (1/4 pound), soaked overnight and drained
1/2 cup dried navy beans (1/4 pound), soaked overnight and drained
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
2 large baking potatoes, peeled and cut into 3/4-inch chunks
1 pound kale, tough stems and ribs removed, leaves coarsely chopped
Salt and freshly ground pepper
Crusty Portuguese bread, for serving

1
Heat the olive oil in a stockpot.
2
Add the chorizo and onion and cook over high heat, stirring, until the onion is softened, about 3 minutes.
3
Add the garlic and parsley and cook, stirring, for 2 minutes.
4
Add the chicken stock, water, red and navy beans, bay leaves, thyme and crushed red pepper and bring to a boil.
5
Cook over moderate heat until the beans are tender, about 1 1/4 hours.
6
Add the potatoes and kale to the stockpot, season with salt and pepper and cook over moderate heat, stirring occasionally, until the potatoes are tender, about 30 minutes.
7
Remove the bay leaves.
8
Serve the soup in deep bowls with plenty of crusty bread.

633

kcal

Calories

Fat

102

Carbs

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 16 ingredients. The key ingredients include: 2 tablespoons pure olive oil, 1 pound chorizo, sliced 1/4 inch thick (see Note), 1 large Spanish onion, coarsely chopped, 8 garlic cloves, minced, and more.

Yes, St. John's Club Bean and Kale 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!

St. John's Club Bean and Kale Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions