Kale, oh kale, how do I love thee? Let me count the ways! I can’t get enough kale lately. Not sure if that means I have some sort of deficiency or something. Loving kale is not a bad thing so I’ll just go with it.
Tonight was one of those nights where I didn’t have a plan for dinner, couldn’t get to the store and ended up staring into the pantry, the freezer, the fridge, then back to the pantry again. Thus, this soup was born. It is hearty, healthy, and a warm-on-the-inside delicious Fall soup.
Chorizo, Kale and White Bean Soup
2 T. olive oil
1 med. yellow onion, chopped
4 small carrots, sliced
2 ribs celery, diced
4 cloves garlic, minced
3/4 lb. dry chorizo*, casing removed and sliced into small, bite-sized pieces
8 cups chicken stock or broth
1 can cannellini beans, rinsed and drained
1 can diced tomatoes with green chilies (Ro-tel) – diced tomatoes would work fine too
5-6 cups kale, washed, removed from center ribs and coarsely chopped
salt and pepper, to taste
1 T. dried parsley
1 T. dried oregano
Cotija cheese, crumbled
Heat olive oil in a large Dutch oven or soup pot over medium high heat. Saute onion, carrots and celery for 5-6 minutes or until vegetables begin to soften. While vegetables are cooking, saute chorizo in a skillet over medium high heat until cooked through. Drain on paper towels. Add cooked chorizo and garlic, salt, pepper, parsley and oregano to vegetables, and continue to cook for another 3 or 4 minutes. Add cannellini beans, diced tomatoes and chicken broth to pot. Bring to a boil, then reduce heat to simmer. Time for the kale! Toss it in, give it a stir and simmer for 7 or 8 minutes. Taste and adjust seasonings if necessary. Serve, topped with Cotija cheese (there are tiny little bits of it showing in the photo). This goes great with warm, crusty bread right out of the oven!
*No chorizo? Smoked sausage, chicken or skipping the meat altogether are all good options!