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Kale and White Bean Soup

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  • Active Time

    10 minutes

  • Total Time

    35 minutes

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Ingredients

4 Servings

1 tablespoon olive oil
1/2 small onion, chopped
1 garlic clove, finely chopped
2 ounces cured Spanish chorizo, casing removed if needed, thinly sliced
1 small bunch Tuscan kale, center ribs and stems removed, leaves coarsely chopped
1 14.5-oz can cannellini (white kidney) beans, drained
4 cups low-sodium chicken broth
Kosher salt, fresh ground pepper
1/2 cup chopped fresh flat-leaf parsley leaves
Lemon wedges (for serving)

  1. Ingredient Info

    Step 1

    Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, is available at farmers’ markets and some supermarkets.

  2. Preparation

    Step 2

    Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic, and chorizo and cook, stirring occasionally, until onion is soft and chorizo is golden, 6–8 minutes. Add kale and cook , tossing occasionally, until wilted, about 3 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer until flavors meld , 15–20 minutes; season with salt and pepper. Divide soup among bowls, top with parsley, and serve with lemon wedges alongside for squeezing over.

Nutrition Per Serving

Calories (kcal) 250 Fat (g) 10 Saturated Fat (g) 2.5 Cholesterol (mg) 15 Carbohydrates (g) 27 Dietary Fiber (g) 6 Total Sugars (g)2 Protein (g) 14 Sodium (mg) 970
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