Kale and white bean soup with chorizo

    If I have it, I make this soup with duck fat and a piece of Parmesan rind, which is a great way of using that last hard piece. Both the duck fat and the Parmesan rind give the soup deeper richer flavour but it also makes a very satisfying soup just with vegetable oil and without the rind.

    nadia

    Pennsylvania, United States
    1 person made this

    Ingredients
    Serves: 8 

    • 200 g dried cannellini beans
    • 1 bunch flat leaf parsley
    • 2 tablespoons duck fat or vegetable oil
    • 1 large onion, chopped
    • 2 garlic cloves, crushed
    • 1 bay leaf
    • 1 Parmesan rind (optional)
    • salt
    • 450g kale (about 12 leaves)
    • 450 g fresh chorizo-style sausage
    • pepper

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Extra time:6hr soaking  ›  Ready in:8hr 

    1. Place the beans in a bowl and cover with at least 5cm cold water. Let soak 6 hours to overnight. To speed up the process, you can also pour boiling water over the beans in a heatproof bowl, then the soaking only takes about 2 hours.
    2. Drain the soaked beans and set aside. Strip the leaves off the parsley and mince. Discard the stems.
    3. In a large heavy pot heat the duck fat over medium heat. Add the chopped onion and cook over medium to low heat until soft and translucent, about 8 minutes, stirring often. In the last 2 minutes add the garlic, it should not brown. Add the parsley and bay leaf and cook until the parsley is wilted, 1 to 2 minutes. Add the drained beans, Parmesan rind if using, and 2L water. Add 1/2 teaspoon salt and bring to the boil. Reduce the heat and simmer, covered, until the beans are just tender, about 1 hour.
    4. Meanwhile remove the stems and centre ribs of the kale and discard. Chop the leaves. Remove the chorizo from its skin and shape into small meatballs with wet hands.
    5. Add the chorizo meatballs to the soup and continue simmering for 15 minutes. Add the kale and add more water if needed so it's fully covered. Bring back to the boil and cook for another 10 to 15 minutes. Do not cover the pot at this point or the kale will get a dull colour. The beans should be very soft now.
    6. Taste and season carefully with salt and pepper, as the chorizo might already add enough salt and heat. Add more water if the soup is too thick. Serve hot. Leftovers taste great reheated.

    Tips

    Instead of fresh chorizo, you can use other seasoned fresh sausage, or dry cured chorizo cut into slices, which does not need to cook that long, just add it to the soup with the kale.

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