Prep Time
20 Mins
Cook Time
1 Hour 6 Mins
Yield
Makes 6 to 8 servings

This hearty soup makes a great meal by itself, or serve it with crusty bread and cheese (we like Manchego).

How to Make It

Step 1

Sauté chorizo in a Dutch oven over medium-high heat 6 to 8 minutes or until browned. Remove with a slotted spoon; wipe Dutch oven clean.

Step 2

Sauté potato, onion, and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute. Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half. Stir in 48-oz. container chicken broth.

Step 3

Bring mixture to a boil. Gradually stir in kale and chorizo. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender. Stir in white beans and, if desired, 14-oz. can chicken broth during last 5 minutes of cooking.

Ratings & Reviews

melaniegm's Review

melaniegm
January 17, 2010
I love this dish and go out of my way to get kale so I can make it, though I suppose you can use collards instead. I have served it to guests as a simple weeknight dinner and it has been well received. A simple salad and bread will round out the meal. I think I used more beans and less chorizo, only becuase that was how those ingredients were packaged. I did use homemade chicken or turkey stock, and that added fabulous flavor.