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Thursday, February 2, 2017

White Bean Soup with Kale and Chorizo

4 servings (serving size: about 1 1/4 cups)

2 ounces Spanish chorizo sausage, finely chopped
1 cup prechopped onion $
3 garlic cloves, minced
3 cups fat-free, lower-sodium chicken broth
2 (15-ounce) cans organic cannellini beans, rinsed and drained
4 cups prechopped kale
1/2 teaspoon freshly ground black pepper
Cracked black pepper (optional)

1. Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.
2. While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.

Ann Taylor Pittman, Cooking Light
NOVEMBER 2010

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