Cannellini Bean and Kale Soup with Chorizo

Chorizo Soup

While the day’s are getting longer and spring technically starts next week, it’s still pretty cold in New York. A warm and hearty bowl of soup is still very much welcome. Soup gives the sense of comfort and warmth and it’s ideal to take your time with it. Home-made chicken stock is always preferable but I find that I usually end up using a good quality store-bought one. Soup usually tastes better the day after it’s made after the flavors have had a chance to meld together. It’s a great thing to make on a Sunday and eat for the rest of the week.

2 qts. Chicken Stock
Olive Oil
2 links, Chorizo
1 Can Cannellini Beans
1 Onion; diced
1 Leek; Sliced thin
2 Celery Stalks; sliced thin
1 Head, Garlic; minced
1 Bunch, Kale; trimmed and cut into ribbons
Croutons, to garnish
Parmigianno Reggiano, to garnish

1. Break chorizo up into pieces and add to stockpot with a small amount of oil. Cook on low heat, rendering the fat from the chorizo until cooked all the way through. Remove chorizo, making sure to leave the fat in the pot.
2. Add onions, leeks, celery and garlic to the pot and stir to coat in the fat. Season with salt and cook the vegetables on low heat until cooked about halfway through.
3. Add kale and chicken stock. You can also add more water if you need more liquid. Bring to boil and lower to simmer, removing any impurities that rise to the surface.
4. When kale is cooked, add the beans and the chorizo back to the pot.
5. Serve with croutons and grated cheese on top.


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