Recipe Intro From feedfeed
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!
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Prep time 15 minutes
Cook time 25 minutes
Yield: Serves or Makes 4-6
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).