Bean soup with chorizo and kale

Votes: 1

Time: 1 hour 45 minutes plus soaking time
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 272, total fat 13 G., saturated fats 4 G., proteins 10 G., carbohydrates 27 G., fiber 2 G., cholesterol 21 mg, sodium 614 mg, sugar 17 G.

Since this soup is made with dry beans, plan ahead to soak the beans overnight. The soup's unique flavor comes from the fried pieces of dry-cured Spanish chorizo. The rendered fat is used to sauté the vegetables, then simmer the soup with the chorizo, beans, and kale, adding a dash of dry white wine. "I've been using kale in place of spinach in soups and side dishes for years," comments Bobby Flay. The soup is delicious, nutritious, and high in fiber.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups dry borlotti or pinto beans, sorted
220g Spanish chorizo sausage, sliced 0.5cm thick.
4 cloves garlic, coarsely chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 large Spanish onion, finely chopped
Half a bunch of kale (about 220 g), stems trimmed, leaves coarsely chopped
8 cups chicken broth
1 cup dry white wine
Olive oil to drizzle

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pinto beans, chorizo sausage, kale, carrot, celery, white wine

Cooking the dish according to the recipe:

Place the beans in a saucepan and cover with 4 cups of water. Cover and let sit overnight. Then drain.
Heat a large saucepan over medium-high heat. Add the chorizo and cook until golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo with a slotted spoon to a paper towel-lined plate and drain all but 2 tablespoons of the fat from the pan. The amount of fat will vary depending on the quality of the sausage.If your chorizo doesn't render at least 2 tablespoons of fat, add a little olive oil.

Add the garlic, carrots, celery, and onion to the pan and cook over medium heat, stirring occasionally, until the vegetables are softened, 8-9 minutes. Add the cabbage and cook until slightly wilted, about 2 minutes. Add the broth, wine, and 2 tablespoons of salt, cover, and bring to a simmer.
Add the beans and fried chorizo to the pot, reduce the heat, and simmer, uncovered, until the beans and cabbage are tender, about 1.5 hours. Ladle the soup into bowls and drizzle with olive oil.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Gluten-free dishes / Calorie content of prepared meals / Soups / Vegetable soups / Bobby Flay

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