Winter soups don't get any cozier than this number. Spicy chorizo, hearty white beans, and a bunch of kale join forces for an ultra-comforting concoction. Serve with Parmesan, chili flakes, and crusty bread!
- 1 tablespoon Filippo Berio Extra-Virgin Olive Oil
- 1 (14 ounce) package spicy chorizo sausage, casings removed
- 1 medium yellow onion, chopped
- 5 garlic cloves, minced
- 3 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3/ 4 cup mushrooms, finely chopped
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
- 1/ 2 cup dry white wine
- 4 cups chicken broth
- 2 (15 ounce) cans white beans, drained and rinsed
- 1 bunch lacinato kale, stems discarded and leaves torn
- Parmesan, for serving
- Simply Organic Crushed Red Pepper Flakes, for serving
Heat oil over medium high in a large, heavy-bottomed pot. Add chorizo, using the back of a fork to break into small crumbles. Cook until chorizo is browned and crispy, about 8-10 minutes. Remove chorizo with a slotted spoon and set aside. Pour off all but 2 tablespoons oil.
Add onion and cook until soft and translucent, about 5 minutes. Add garlic, carrots, celery, and mushrooms and cook until veggies are soft and completely cooked down, another 3-4 minutes. Season with salt and pepper.
Add wine, scraping up any browned bits on the bottom of the pan. Let wine reduce by half, about 2 minutes. Add chicken broth and beans and bring to a boil. Once boiling, reduce to a simmer, add cooked chorizo, and let simmer for 10 minutes. Season to taste.
Add torn kale leaves and let cook until slightly wilted, about 2 minutes. Serve in bowls with freshly grated Parmesan, red pepper flakes, and crusty bread (if desired).