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Kale and White Bean Soup with Chorizo and Thyme_001

Kale and White Bean Soup with Chorizo and Thyme

This heartwarming soup blends the earthy flavors of kale and white beans with the smoky richness of chorizo and the aromatic freshness of thyme. It's a soul-satisfying dish that brings the essence of Mediterranean warmth to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mediterranean
Servings 6 people
Calories 320 kcal

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Can opener
  • Measuring spoons
  • Measuring cups

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, diced about 200g
  • 2 cloves garlic, minced
  • 8 ounces chorizo, sliced into 1/4-inch rounds
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cans white beans, drained and rinsed 15 ounces each, about 850g total
  • 1 bunch kale, stems removed and leaves chopped about 300g
  • Salt and pepper to taste
  • Fresh thyme sprigs for garnish optional

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the chorizo to the pot and cook until slightly browned, about 3 minutes, stirring occasionally.
  • Sprinkle the smoked paprika and red pepper flakes over the chorizo and onions, stirring to coat evenly.
  • Pour in the chicken or vegetable broth and bring the mixture to a simmer.
  • Stir in the white beans and thyme leaves, then allow the soup to simmer for 15 minutes, letting the flavors meld together.
  • Add the chopped kale to the pot and cook until the kale is wilted and tender, about 5-7 minutes.
  • Season the soup with salt and pepper to taste. Adjust seasoning as needed.
  • Serve hot, garnished with fresh thyme sprigs if desired.

Notes

For a vegetarian version, omit chorizo and add extra paprika for smokiness.
If desired, swap kale for other leafy greens like spinach or chard.
Leftovers can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 3 months.
To serve as a more substantial meal, pair with crusty bread or a side salad.
Keyword Chorizo Soup, Healthy Soup, Kale Soup, Mediterranean Diet, Thyme Flavor, White Bean Soup