White Bean Soup with Kale and Chorizo

By Kplmrm

Be sure to use smoked Spanish chorizo, not raw Mexican chorizo.

Total: 20 minutes
Yield: 4 servings (serving size: about 1 1/4 cups)


Calories:235
Fat:7.3g (sat 2.1g,mono 3.4g,poly 1.2g)
Protein:13.4g
Carbohydrate:30.7g
Fiber:7.6g
Cholesterol:12mg
Iron:3.5mg
Sodium:586mg
Calcium:157mg

Ingredients

• 2 ounces Spanish chorizo sausage, finely chopped
• 1 cup prechopped onion
• 3 garlic cloves, minced
• 3 cups fat-free, lower-sodium chicken broth
• 2 (15-ounce) cans organic cannellini beans, rinsed and drained
• 4 cups prechopped kale
• 1/2 teaspoon freshly ground black pepper
• Cracked black pepper (optional)

Details

Adapted from find.myrecipes.com

Preparation

Step 1

1. Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.

2. While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.