Kale and White Bean Soup with Chorizo Spices
Savor the comforting warmth of this hearty Kale and White Bean Soup, infused with the bold flavors of chorizo spices. It's a nutritious blend of leafy greens, creamy beans, and aromatic spices that come together to create a symphony of taste in a bowl. Perfect for a chilly evening or a wholesome dinner, this soup promises to satisfy your cravings and nourish your body.
Equipment
- Large pot
- Cooking spoon
- Knife and cutting board
- Can opener
- Measuring spoons
- Measuring cups
Ingredients
- 1 tablespoon olive oil 15ml
- 1 large onion, diced 200g / 7oz
- 2 cloves garlic, minced 10g / 0.35oz
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable broth
- 2 cans white beans, drained and rinsed 2 x 15oz cans / 2 x 425g
- 1 bunch kale, stems removed and leaves chopped 225g / 8oz
- Salt and pepper to taste
- Optional: Chorizo sausage, cooked and sliced for garnish
Instructions
- Heat 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, smoked paprika, ground cumin, and cayenne pepper. Cook until fragrant, about 1 minute.
- Pour in the vegetable broth and bring the mixture to a boil.
- Add the white beans and chopped kale to the pot. Reduce the heat to a simmer and cook until the kale is tender and the flavors are well combined, about 20 minutes.
- Season with salt and pepper to taste. If using, add the sliced chorizo and allow it to warm through in the soup for an additional 5 minutes.
- Serve the soup hot, garnished with extra chorizo slices if desired.
Notes
To make this soup vegetarian, omit the chorizo garnish. For a vegan version, ensure the vegetable broth is vegan-friendly. If you prefer a smoother soup, you can blend part of it with an immersion blender before serving. Enjoy this soup as part of a balanced Mediterranean diet for a meal that is as nutritious as it is delicious.