White Bean Soup with Kale and Chorizo

White Bean Soup with Kale and Chorizo Recipe
Photo: John Autry: Styling: Leigh Ann Ross
Be sure to use smoked Spanish chorizo in this delicious soup recipe, not raw Mexican chorizo.

Yield:

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

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Ann Taylor Pittman,

November 2010
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