Ingredients
- 2 teaspoons extra virgin olive oil (or less)
- 250 grams Spanish style dried chorizo sausage (3 small sausages)
- 1 medium red onion diced
- 4 garlic cloves minced or finely chopped
- 28 oz can of navy beans rinsed and drained
- 2 cartons (946 ml) chicken stock (approximately 2 litres)
- 250 ml white wine
- 1 piece parmesan rind
- 1 teaspoon fresh rosemary finely chopped
- 1/2 teaspoon freshly ground black pepper
- 1 bunch black kale also called lacinato
- kosher salt to taste
Instructions
- On your cutting board prepare red onion, garlic, rosemary and slice chorizo sausage into thin semi circles.
- Heat your pot or dutch oven over medium heat. Barely cover the bottom of your pot with olive oil. Once oil has heated add your sausage and sauté for 3 minutes, add onions and continue cooking another 5 minutes until soft.
- Add garlic and sauté for another minute.
- Add beans, broth, wine, rind, rosemary and simmer for 30 minutes.
- While soup is simmering prepare kale by removing tough stems and spines finely chopping leaves and rinsing in cold water.
- If making ahead of time add kale and remove from heat. Just before dinner simmer soup for 15 minutes until kale is tender.
- Remove and discard the parmesan rind. Taste and add additional salt and pepper as desired.
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