The inspiration for this soup was the kale. I know lots of folks who make smoothies using kale but that didn't really appeal to me , so since I have never cooked with kale before, it was off to the Internet to see if I could find a recipe that looked good. I found lots of recipes but they either used ingredients I didn't have or ingredients I didn't like, so I came up with a version of my own.
Kale and Chorizo Soup
1/2 large onion chopped (about a cup)
3 cloves garlic minced
1tablespoon olive oil
6-8 cups kale, washed, stems trimmed off, then roughly cut
8 ounces fresh chorizo sausage, casings removed (most for the recipes I saw called for diced smoked chorizo but I didn't have any in the house)
1 14 1/2 ounce can diced tomatoes
4 cans chicken broth
2 cans cannellini beans
1/4 teaspoon smoked paprika
1/4 teaspoon pepper flake blend
Saute the sausage, onions and garlic in the olive oil until sausage cooked, then add kale until wilted just a bit, about 2-3 minutes. Add tomatoes, beans, chicken broth and spices, then simmer about 30 minutes or until kale is texture that you like. (I didn't mention salt because I didn't add it but you may want to salt to your taste) Pair it with some nice bread and you have a meal.
|The spices I used|
This soup is pretty adaptable, I think you can use any kind of white bean or even kidney beans and the next time I make this I may try the smoked chorizo. The best part of this soup for us, is that there is going to be a lot of leftovers, which is good cause I hear it's going to be raining for the next couple of days....enjoy!
This recipe adapted from Cooking Light recipe November 2010