Chorizo, White Bean, and Kale Soup



Hearty enough for dinner, this soup will satisfy everyone in
your family.

I love soup...no I don't think you understand.  I'm a soup lover from way back.  I remember eating in the dining room back in college and requesting copious amounts of bread to sop soup up for my meal.  I'm a sopper from way back also.  Soup is the heart of peasant and home style cooking, which happen to be my forte.  I love the rustic nature of soup and the fact that there is a pool of ingredients which magically combine to make one of the most delicious dishes that you just don't get many other places in the kitchen.

So my wife actually made this soup last night and I had to share.  The great thing is that you can sub your favorite sausage, a different green instead of kale, and a different bean if you like.  The recipe holds true.  Hope you enjoy.

Chorizo, White Bean, and Kale Soup

2 Tbsp Olive Oil
3 links of Chorizo Sausage,diced or removed from casing
1 small onion, diced
3 cloves of garlic, minced
1 tsp. of dried thyme
3 ribs of kale, de-stemmed and roughly chopped
1 tsp of tomato paste
32oz(1qt) of broth/stock, any kind beef, chicken, vegetable, etc.
1 small can (14oz) of cannelinni beans, drained and rinsed
1 tsp chopped fresh parsley(optional for garnish)

In a large stockpot, brown the sausage in the oil over medium high heat, continuing to break it apart as it browns. 

When the sausage is mostly brown, add the onion, garlic, kale, and thyme and saute until softened.  Be mindful not to burn the garlic, it will give off a very bitter flavor.

Once the onions begin to soften, add the tomato paste and incorporate into the sausage and vegetable mixture.  It will begin to brown, as this starts to happen add about half of the broth.  Stir well and be sure to scrape the bottom of the pot for any browned bits of food. Add remaining broth.

Add the beans, stir and bring to a simmer.  Reduce heat to medium low and let simmer for 30-40 minutes.  Sprinkle chopped parsley over soup and serve.

Optional:  I love toasted bread cubes and adding them to the bowl and pouring the soup right over top and letting all of the deliciousness seep into the bread.  Mmmmmm...

Traditionally this would be considered a wintry soup.  But it's hearty enough for a meal anytime of the year.  Play around with the recipe.  You like andouille sausage or hot Italian?  Go for it.  Black beans more your thing?  Substitute it out.  Go crazy, make it your own!

Happy Cooking, KD.