Chorizo, Kale and Cannellini Bean Soup
This soup recipe is perfect for a winter lunch with french bread. My only caution is that if you are watching your salt intake this recipe might be one to skip.
Yield: 2 Ready in 25 minutes
29 people trying soon
Chorizo, Kale and Cannellini Bean Soup Preparation
In a small soup pot add the olive oil, garlic and onions. Cook over medium high heat allowing the garlic to turn yellow on all sides. Once the garlic has yellowed and the onions are more or less translucent add the chicken stock. Then add the chorizo. Allow to boil for about 1 minute and then reduce temperature to medium. Add in the beans. Once the beans have heated through add in the Kale and allow leaves to soften.
Serve warm with french bread or garlic toast.
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