White Bean Soup with Kale and Chorizo

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 7.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 13.4g
  • Carbohydrate: 30.7g
  • Fiber: 7.6g
  • Cholesterol: 12mg
  • Iron: 3.5mg
  • Sodium: 586mg
  • Calcium: 157mg

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. 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. 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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