Chorizo, Kale & White Bean Soup

The best season to cook has arrived. Cold weather stews, soups, and one pot meals are all I can think about making these days. Not to mention it makes dinner so easy and the days following with leftovers. This spicy little number is starch free, packed with protein, and every one's favorite super food, kale. Kale is so hot right now, right? If you are over kale, you can use spinach instead. You could also use any sausage you like if you are not into chorizo (you are missing out). 

Chorizo, Kale & White Bean Soup
Forks & Amusement 2012
serves 8-10 (can be halved easily)

2 tablespoons olive oil
1 1/2 lbs chorizo or any sausage you like
1 large onion, chopped
2 large carrots, chopped
4 cloves garlic, minced
2 - 15 oz cans of white beans (cannellini or navy)
1 cup white wine
2 lbs kale, roughly chopped (frozen or fresh spinach works too)
2 1/2 quarts chicken stock (10 cups)
salt and pepper
1 tablespoon sherry or balsamic vinegar
optional: Parmesan cheese for topping

Place a very large pot over medium high heat and add the oil. Cook the chorizo until browned and cooked through. Turn off the heat, remove the chorizo onto a plate lined with paper towels to drain. 

Turn heat back to medium high, add the onion and carrot. Saute the vegetables until tender, add the garlic and cook for 1 minute. 

Add the beans to the pot and cook until heated through, stirring it all together. Pour in the wine and cook until reduced by half, scraping the bottom of the pot and stirring. Stir in the kale, season with salt and pepper. 

Pour in the stock and bring to a boil. Reduce the heat to low and simmer for ten minutes. Skim off any extra oil on top of the soup. Turn off the heat, add the vinegar and taste. Adjust seasoning if needed. Serve warm with grated Parmesan cheese. 

Freezes really well. 

xo
Erin