Kale And Chorizo White Bean Soup

Serves 6

Every white bean soup wishes it could be this good! Fresh chorizo shocks the taste buds with a little heat, while the creamy beans and bright kale combine for a satisfyingly hearty meal.


  • ½
    pound fresh chorizo, casings removed
  • 1
    bunch flat-leafed kale, chopped
  • 1
    tbsp olive oil
  • 1
    yellow onion, peeled and diced
  • 1
    clove garlic, peeled and minced
  • 1
    Yukon Gold potato, peeled and diced
  • 6
    cups low-sodium chicken broth
  • 2
    cans cannellini beans
    Salt and pepper to taste


  • 1

    In a large pot over medium-high heat, saute chorizo until cooked through and browned; about 8 minutes.

  • 2

    Add kale and sauté for 2 minutes until wilted but still bright green. Remove to a plate and set aside until needed.

  • 3

    In the same pot over medium heat, add olive oil, onion, and garlic. Saute until onions are translucent, about 5 minutes.

  • 4

    Add potatoes, 2 cups of chicken broth and 1 can of cannellini beans; bring to a boil. Reduce heat to a simmer and simmer for 10 minutes or until tender.

  • 5 Puree in a blender until smooth; about 1 minute. Return mixture to the pot and bring to a boil.
  • 6 Reduce heat to a simmer and add the remaining chicken broth, cannelloni beans, chorizo and kale, and salt and pepper to taste. Simmer for 2 minutes then serve.


Serve with cornbread croutons. To make cornbread croutons, dice cornbread into cubes then place on a baking sheet. Bake for 15 to 20 minutes at 375°F until toasted and golden.