Chorizo White Bean Soup

• portions: 5 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

2 Tbsp. extra-virgin olive oil

1 yellow onion, finely chopped

1 large carrot, thinly sliced (about 1/2 cup total)

2 Tbsp. tomato paste

3 to 4 garlic cloves, minced

1 Tbsp. finely chopped fresh rosemary

6 oz. ground chorizo (or ground Italian sausage)

2 (15-oz.) cans Great Northern Beans, drained and rinsed

1 quart chicken broth

1 bunch green curly kale, stemmed and chopped

3/4 tsp. kosher salt, divided

1/2 tsp. black pepper

1/3 cup grated Parmesan cheese, plus more for garnish

1 1/2 tsp. red wine vinegar

Instructions

Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft. Season with 1/4 tsp. of the salt.Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 full minutes, until the tomato paste turns brick red and garlic is aromatic.

Add chorizo and sauté, breaking up the meat with a wooden spoon or spatula, until browned, about 4 to 5 minutes.Add half of the white beans. Use a potato masher or fork to roughly mash beans. (This helps them release starch, which will thicken the broth.)

Add chicken broth, kale, remaining half of beans, remaining 1/2 tsp. salt, and black pepper. Gently simmer soup with the lid slightly ajar for 20 minutes. (If you prefer a brothier soup, add 1 cup of water or an additional 1 cup of broth.)Remove lid and stir in Parmesan and red wine vinegar. Serve with extra grated Parmesan cheese.

Nutrition

• Taille de Portion: 1.75 cups
• Calories: 345 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 4 g
• Sodium: 1190 mg
• Glucides Totaux: 30 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 7 g
• Protéines: 18 g