White Bean Soup with Kale and Chorizo

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

Photo by Kathy M.
Adapted from find.myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from find.myrecipes.com

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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: