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Kale and Chorizo Soup Recipe

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This recipe for Kale and Chorizo Soup is from The Donaldson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4-6 chorizo sausages (or Italian)
1 litre chicken stock
1 small onion, chopped
3-4 carrots, chopped
3-4 celery stalks, chopped
1 large can of white kidney beans (or cannelini beans)
6-8 slices pancetta , chopped
2 bay leaves
basil, oregano, rosemary to taste
1 package kale or spinach (about 1 lb. or 450 g)
1 large can (14 ounce, 430 mL) diced tomatoes drained; or substitute with cherry tomatoes, halved.
parmesan cheese

Can add rotini pasta.

Directions:
Directions:
In large soup pot:
Fry pancetta pieces till lightly browned. Drain excess fat if necessary. Remove from pan.
Cut chorizo sausage into bite sized chunks, 2 - 21/2 cm thick. Fry till cooked through and browned. Add chopped onion, cherry tomatoes, carrot and celery, continue to cook for 3-4 mins.
Add chicken stock plus 1 c. water, bay leaves and other herbs. Simmer on low heat for about an hour.
Remove bay leaves.
Add white beans, and if using, canned tomatoes, pancetta. Can add 1/2 pkg. of rotini pasta. Simmer 15 mins. or until pasta is cooked.
Add kale or spinach and cook till tender.
Season to taste with salt and pepper.

Serve with grated parmesan cheese.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 mins.

 

 

 

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