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Spanish chorizo garlic carrot celery Spanish onion kale chicken stock white wine kosher salt Cranberry Beans olive oil Active Time minutes
Viewed: 56 - Published at: 7 years agoIngredients
- 8 ounces Spanish chorizo, cut into
- 1/4 -inch-thick slices
- 4 cloves garlic, coarsely chopped
- 1 large carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 large Spanish onion, finely chopped
- 8 ounces kale, stemmed and leaves coarsely chopped
- 8 cups chicken stock
- 1 cup white wine
- 2 teaspoons kosher salt
- 2 cups dried cranberry beans or pinto beans, soaked overnight
- Olive oil, for drizzling
- Active Time: 45 minutes
- Total Time: 9 hours 45 minutes (includes soaking time)
Method
- Heat a medium saucepan over medium-high heat.
- Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes.
- Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat.
- (The amount of fat will vary depending on the chorizo that is used.
- If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.)
- Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes.
- Add the kale and cook until slightly wilted, 2 minutes.
- Add the stock, wine and salt; cover and bring to a boil.
- Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
- Ladle the soup into bowls and drizzle with olive oil.
