Chicken Chorizo, White Bean, and Kale Soup!

I think this has been my absolute favorite soup this winter. It is really bursting with flavor with just the right amount of kick.

It really reminds me of a soup my Grandmother used to make when I was a kid. Can you believe it, I grew up eating kale and did not even know it was good for me… Of course, my Grandmother, who was born in Portugal on a farm, handmade her own pork chorizo. I can still remember thinking how gross it was when I watched her fill the skin with spices and chunks of meat and large chunks of garlic… Wow.

My Grandmother, Me (2 yrs old) my cousin Carole (baby) chunks of garlic. Wow.

Good news is I don’t have to do that, and I still get rave reviews from this soup. I think my Grandmother would have been proud!

Here’s the recipe:

Dianne’s version of Grandma’s, we called her Pai Grandma, Kale Soup.

Kale and White Bean Soup with Chicken Chorizo

1 pound kale, stems removed and leaves washed

~1 lb ground chicken chorizo (found mine at Whole Foods in links)

2 Tbsp. cold pressed, extra virgin olive oil

1 onion chopped

2- 14.5 oz cans cannellini (white kidney) beans, or great northern white beans, drained and rinsed

4 cups organic free-range chicken stock

Salt and pepper

1. Cut and tear the kale into ½ inch strips.  In a medium saucepan, heat 1-tablespoon olive oil over medium-high heat.  Add onion and cook until softened, about 5 minutes.

2. Remove meat from casing if in links and brown the ground meat.

3. Add about half of the beans and lightly mash with a fork;  add stock, bring to a boil.  Stir in kale and remaining beans, 1 tsp salt and ¼ tsp. pepper.  Partially cover, reduce heat and simmer until kale is tender, about 20 minutes. (I think I may have splashed some white wine in there as well)

4. Ladle soup into bowls and drizzle with remaining olive oil.


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