Best Spanish Style White Bean Kale And Chorizo Soup Recipes

SPANISH CHORIZO, KALE AND CRANBERRY BEAN SOUP

Steps:

• Put the beans in a pot and cover with 4 cups water. Cover and set aside at room temperature to soak overnight. Drain.
• Heat a large saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons fat, add some olive oil.)
• Add the garlic, carrot, celery and onion to the fat in the pan and cook over medium heat, stirring occasionally, until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, about 2 minutes. Add the stock, wine and 2 teaspoons salt; cover and bring to a boil.
• Add the cranberry beans and cooked chorizo to the saucepan; lower the heat to a simmer and cook, uncovered, until the beans and kale are soft, about 1 1/2 hours. Ladle the soup into bowls and drizzle with olive oil.

CREAMY WHITE BEAN AND CHORIZO SOUP

Steps:

• Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
• Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
• Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
• Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

WHITE BEAN AND CHORIZO SOUP

Steps:

• In a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside.
• Reduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving.

HEARTY KALE, SQUASH AND BEAN SOUP

Steps:

• Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
• Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
• Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
• Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
• To serve, ladle into bowls. Finish with a drizzle of olive oil.