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Kale, Chorizo, and Butterbean Soup

We enjoyed some of the last of winter’s rich, dark greens recently in this wonderful soup recipe that we found in a relatively new British publication called LandLove. In this simple concoction, spicy Spanish chorizo is a perfect foil for the mild butterbeans and sweet kale, the whole being absolutely greater than the sum of its parts. Nothing more than a crusty loaf is needed to serve alongside, complete satisfaction guaranteed!

Kale, Chorizo, and Butterbean Soup

6 oz. Spanish chorizo, cubed
1 tbs. canola oil
1 medium onion, chopped
1 bay leaf
large sprig of rosemary
5 oz. kale, roughly chopped (5 cups)
1 qt. chicken stock
2 x 14 oz. cans butterbeans, rinsed and drained
few rosemary leaves, for serving

Gently fry the chorizo with a splash of the oil in a large deep pan. Once the chorizo has released its oils, turn up the heat and fry until golden. Remove and set aside.

Turn down the heat to low and fry the onion with the bay leaf and rosemary for about 10 minutes.

Add the kale and stock, bring to the boil, then reduce the heat and simmer for 5 minutes.

Mash or whizz half of the butterbeans in a blender with a cupful of the soup broth. Stir into the soup with the whole butterbeans and chorizo. Simmer for 3-4 minutes. Serve with a little extra chopped rosemary, if you like.

One Comment Post a comment
  1. Jinny #

    Great soup! The chorizo, kale, beans and onion combine to make a very flavorful winter dinner with lots of interesting textures.

    January 27, 2014

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