Spanish Chorizo, Kale And Cranberry Bean Soup 2
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
73
Spice
35
Sweetness
43
Sourness
34
mins
Prep time (avg)
2.9
Difficulty
Ingredients:
230 g
Chorizo (spanish)4 cloves
Garlic (coarsely chopped)1 stalk
Celery (finely chopped)1 large
Onion (spanish, finely chopped)8 cups
Chicken Stock1 cup
White Wine2 tsps
Kosher Salt2 cups
Cranberry Beans (dried)Directions:
1
Heat a medium saucepan over medium-high heat
2
Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes
3
Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat
4
(The amount of fat will vary depending on the chorizo that is used
5
If your chorizo does not render at least 2 tablespoons of fat, then add olive oil
6
) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes
7
Add the kale and cook until slightly wilted, 2 minutes
8
Add the stock, wine and salt; cover and bring to a boil
9
Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour
10
Ladle the soup into bowls and drizzle with olive oil