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.

How to Make It

Step 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.

Step 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.

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