Kale, Chorizo & White Bean Soup

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Kale, Chorizo & White Bean Soup
Recipe type: Soup
Makes: 6-8
  • 2 Tbsp (30 mL) olive oil, divided
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 1 ½ tsp (7 mL) minced fresh rosemary
  • 2 Tbsp (30 mL) tomato paste
  • 2 cloves garlic, minced
  • 4 cups (1 L) low-sodium chicken broth or water
  • 2 cans (19 fl oz/540 mL) navy beans (preferably no-salt-added), rinsed and drained
  • Parmesan rind, optional
  • 9 stalks kale, stems removed, chopped
  • ⅔ lb (305 g) Italian sausage, casings removed, rolled into ¾" meatballs
  • 2 tsp (10 mL) cider vinegar, optional
  • Shredded parmesan cheese, for garnish
  1. Heat 1 Tbsp of oil in a large pot on medium heat. Sauté the onion until translucent, about 3 minutes. Add carrot, celery and rosemary. Cook, stirring, until the vegetables are tender, about 4 minutes. Add tomato paste and garlic. Cook, stirring, for 30 seconds, being careful not to burn the garlic. Add broth, beans and parmesan rind (if using). Bring to a boil, then lower heat and let simmer for about 15 minutes.
  2. Meanwhile, in a saucepan, heat the remaining tablespoon of oil over medium heat. Add sausage meatballs into the pan. Cook, stirring occasionally, until browned and cooked through, about 10 minutes. Drain and set aside.
  3. Add chopped kale and sausage into soup and bring the soup back to boil. Lower heat, and let simmer for about 5 minutes. Add vinegar (if using), and season to taste with salt and pepper. Ladle into bowls and top with shredded parmesan.



Posted on

April 13, 2016

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