White Bean Soup with Kale and Chorizo

  • carolfitz Posted: 12/05/10
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    We didn't cook this superfast and made three adjustments to increase numbers of servings: used 4c broth, added a can of petite diced tomatoes and about 1c more kale. The kale took about 15min til tender. Easy lunchtime soup, very good for a chilly afternoon.

  • London1 Posted: 12/19/10
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    Very easy to make! Used fava beans and a whole spicy sausage. Tasted great.

  • soupmom Posted: 12/24/10
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    What an easy delicious recipe! Pre-washed, pre-chopped kale makes prep time minimal. Using a good Spanish smoked chorizo makes it taste like it cooked for hours. I've made this twice already. Highly recommend.

  • mbrinke Posted: 10/28/10
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    What a wonderful recipe! Just be sure and get the right chorizo...smoked Spanish. It's full of good things and so easy to make. Will be a go to soup for us.

  • laralb Posted: 11/17/10
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    This recipe was EXCELLENT!! As another reviewer recommended, I added a can of chopped tomatoes and a piece of Parmesan rind for extra flavor. Also, I cooked on the stove for a little longer than the recipe called for. Whole family loved it . . . will make again.

  • LttlMichey Posted: 10/20/10
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    Good weeknight recipe. Loved the chorizo as it gave the soup a nice spicy kick. The broth could've been more flavorful but that's to be expected when it cooks up in less than 30 minutes. I'd make this again.

  • jds317 Posted: 02/13/11
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    I agree with other reviewers -- this is a great base that you can tweak to suit your taste. I don't like white beans, so I substituted chickpeas. Like other reviewers, I added a can of tomatoes. I also added some tomato and pepper pastes. I didn't have chorizo on hand, so I used brat instead. Both my husband and I thought it turned out great! Will definitely make again.

  • jb1963 Posted: 11/30/10
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    Made this soup, and it was OK, until I added about 1 1/2 tsp of a good Spanish smoked paprika and some salt. Until that addition, the broth was bland, but after the paprika, it was out of this world. I didn't have 2 cans of white beans so I added 1 white and 1 can of kidney beans. I served it with a loaf of homemade bread that I put some of the cooking light tampanade in, and boy oh boy, what a feast!

  • SharonBond Posted: 11/04/10
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    This is a great recipe, but I turned it into a pasta sauce intsead, and it worked great. Follow the recipe but cut the broth down to 1 cup, then serve with cooked pasta. I also added shredded parmesan on top. We don't have easy access to Spanish chorizo, so I used Mexican and just cooked it up with the onions. Will definitely put this in the soup rotation.

  • Mishell216 Posted: 11/28/10
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    Excellent soup. Very easy and healthy. I did not have any white beans so I used a can of kidney beans and a can of pinto beans. I also added some sun dried tomatos for additional flavor. I paired the soup with some quick buttermilk cheddar biscuits (used Krustez pancake mix improvised for biscuits). My 10 year-old ate her whole bowl of soup including all of the kale with no complaints. I will definitely make this again (even on a week night).

  • aejacks13 Posted: 11/10/10
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    Healthy and delicious. Plus simple & easy. Will definitely be a staple for me this winter.

  • PassionCooking Posted: 11/11/10
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    Very good, but needed more of a base than called for. I added more chicken broth, cumin, and extra chorizo. Also was great with fresh shredded parmesan on top and diced tomatoes. This will definitely be a regular in my kitchen!

  • laclark89 Posted: 01/17/11
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    very very good soup! it was perfect for a warm nite in! i accidentally bought mexican chorizo, it worked well you just have to cook it longer. i also added a can of tomatoes in place of a can of beans and added extra kale! i definitely recommend it! very easy to doctor up and make it fit what you'd like!

  • CvilleLigers Posted: 12/27/10
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    I've made this twice and added several things to boost the flavor of the broth: bay leaves, dried thyme, basil, oregano. Repalced chorizo with kielbasa, added cooked pasta and napa cabbage. Cooked stovetop for 20 minutes. It made for a perfect and hearty stew and great leftovers.

  • LadyO13 Posted: 11/04/11
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    Perfect go-to winter soup. I also added chopped tomatoes. When you have time, dried beans make a slightly richer soup. I also use low-sodium vegetable broth instead of chicken, and a spring of fresh rosemary. Since Kale is one of the "dirty dozen," i try to use organic kale when I can find it. After the soup has cooked, I use a potato masher to break up some of the beans which makes for an interesting texture and a thicker soup. A splash of white wine toward the end of cooking kicks it up a notch. This soup freezes beautifully. I like to make large batches, then freeze it in individual portions to enjoy throughout the winter. Thanks for posting this!

  • Mikala Posted: 01/30/12
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    Very good recipe with some tweaks. I used kielbasa rather than chorizo - 6 oz. kielbasa. Also added a can of whole tomatoes. Doubled the chicken broth. Before adding the kale, I added small size pasta. Delish!

  • debistock Posted: 10/20/12
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    I bought kale and found this recipe to use it in as I had never eaten kale before. This soup is excellent just as it is written. Spicy but not too spice and I was amazed that the kale was still a bit crunchy even after simmering for longer than called for in this recipe. Yumm

  • JodieLynette Posted: 10/27/12
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    Great base for you to play around with. I always add celery, carrots, corn, tomatoes and fresh hot peppers because I love more vegetables in my soup. I agree with the other reviews- it's very important to get a good, flavorful sausage. I usually head to Whole Foods to get one of their made-on-site sausages because there are so many flavors to choose from; each one adds a distinct "oomph" to the recipe. Today I tried a Turkey Chorizo.... WOW. I've been making this every week since I tried it and no one seems to mind. Glad to finally find a kale recipe everyone loves! Thank you!

  • ovnSRQ Posted: 11/25/12
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    I made it exactly as in the recipe. I think next time I would add a bit more broth as I like more liquid in my soups. I loved it! I will definitely be making it again soon.

  • LuisA1234 Posted: 02/27/13
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    I love his recipe. I doubled the I added 4oz of chorizo. Which I should have added 8 ounces. 1 can of cannelloni bean, kidney beans, chick peas, snap field peas. Rinsed. Added 1/4 diced of lite spam. Added chopped mix red, green, yellow, orange bell peppers already diced from Publix. Let simmer for about 35 minutes. Then added my chopped kale. Did all the ingredients plus what I said. Next time I will add a can of Rotel. It was good the way I made it but I like it spicy. So next time. I will add the can of Rotel.

  • CyndiLouWho Posted: 08/05/12
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    One of my all-time favorite soup recipes.The Spanish chorizo is key, it adds a depth of flavor that is amazing. Good chorizo will make good soup. I didn't make it "quick," cooked the beans from dry, washed & chopped fresh kale. Also we liked it cooked longer, the kale is more tender & even my 3 yr old son loves it. I always double or triple the recipe. Usually make it on Sunday, reheat for a quick dinner for a weeknight & freeze the rest for an easy dinner later. Have made this the past 3 weeks in a row because we've gotten tons of kale from our farm share.

  • Kristina6674 Posted: 11/25/13
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    Couldn't find chorizo at our local grocery. Instead, made little turkey meatballs with hot pepper flakes, parsley, and shredded parmesan. Used one small can of diced tomatoes for color and flavor, but otherwise, followed the recipe. Turned out fabulous! Served with crusty bread, this has become a fall staple at our house.

  • Lynda09 Posted: 02/16/14
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    I call this soup Swamp Goo. Every once in a while I try a recipe and it ends up just annoying me and this was one of those recipes! If you have to change a recipe SO completely to make it work, then the recipe is just no good. I gave this one a try b/c even though people made a lot of changes, it was highly rated. Sometimes people make changes but the base recipe is still good without those changes. Not this one. It just DOES NOT WORK with the proportions they have here. Once I put in the 2 cans of beans,there was very little liquid proportionately and the kale had not even been added. I ended up adding another 3 cups of broth AND a 14 oz can of diced tomatoes. I will take the blame for it becoming Swamp Goo b/c I used frozen chopped kale rather than fresh...so maybe the amount of fresh kale would have been fine (I doubt it) but even just adding 2 cups of frozen kale was entirely too much. Try CL North Woods Bean Soup instead. MUCH BETTER!!!!!

  • jhanab Posted: 03/10/14
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    This is a great base recipe. With sage and a splash of white wine to bring out the flavor of the chorizo, it's outstanding.

  • rivervalley Posted: 07/25/13
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    This is excellent! I tweaked it a bit, I added a can of no salt organic diced tomatoes, a handful of basil, thyme and a squirt of a lemon, I also added 1/2 a cup of Minnesota wild rice and fresh baby spinach. Also, instead of the chorizo, I used diced baked ham, instead of two cans of white beans, I used one can and one can of black beans. Doubled up the broth, too!

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