Spanish-Style White Bean Kale and Chorizo Soup

Name: Spanish-Style White Bean Kale and Chorizo Soup
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: European, Spanish, Mediterranean
Ingredients: 1/2 pound dried white beans, such as Great Northern, rinsed and picked over; 8 1/2 cups chicken stock, (preferably homemade); 1 bay leaf, preferably Turkish; Kosher salt; Pinch saffron threads; 2 tablespoons extra-virgin olive oil; 3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 large red bell pepper, finely diced; 1 tablespoon sweet paprika; 1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped; Freshly ground black pepper; Sherry vinegar, to taste

3 steps

Prep:15minCook:2h 30min

Updated at: Wed, 16 Aug 2023 23:55:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories426.8 kcal (21%)

Total Fat17.4 g (25%)

Carbs45.3 g (17%)

Sugars9.4 g (10%)

Protein24.5 g (49%)

Sodium880.6 mg (44%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

0.5 pounddried white beans

such as great northern, rinsed and picked over

8 ½ cupschicken stock

2 tablespoonsextra-virgin olive oil

3spanish chorizo sausages

about 3/4 pound, cut into 1/2 - inch dice

1onion

large, finely chopped

1 tablespoonsweet paprika

1 bunchkale

small, about 3/4 pound, tough stems removed, washed well, and coarsely chopped

freshly ground black pepper

sherry vinegar

to taste

Instructions

Step 1

Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.

Step 2

Soak the saffron in the remaining 1/2 cup chicken stock.

Step 3

Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.