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White Bean Soup with Kale and Chorizo

Photo: John Autry: Styling: Leigh Ann Ross
Total time 20 mins
Yield

4 servings (serving size: about 1 1/4 cups)

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)

Nutrition Information

  • calories 235
  • fat 7.3 g
  • satfat 2.1 g
  • monofat 3.4 g
  • polyfat 1.2 g
  • protein 13.4 g
  • carbohydrate 30.7 g
  • fiber 7.6 g
  • cholesterol 12 mg
  • iron 3.5 mg
  • sodium 586 mg
  • calcium 157 mg

How to Make It

  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.