Spanish-Style White Bean, Kale and Chorizo Soup

In the early '90s, I went on a weeklong press trip to Spain. Other than learning everything there is to know about olive oil, the stated purpose of our trip, all we did for a week was eat ourselves silly and drink many bottles of beautiful Spanish wine. Not surprisingly, I fell in love with Spanish cuisine. Based on impeccably fresh ingredients, it is gutsy, flavorful, and simple.

Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002
TOTAL TIME: 2 hr 45 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1/2 pound dried white beans, such as Great Northern, rinsed and picked over
  • 8 1/2 cups chicken stock, (preferably homemade)
  • 1 bay leaf, preferably Turkish
  • Kosher salt
  • Pinch saffron threads
  • 2 tablespoons extra-virgin olive oil
  • 3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 large red bell pepper, finely diced
  • 1 tablespoon sweet paprika
  • 1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped
  • Freshly ground black pepper
  • Sherry vinegar, to taste
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.

Soak the saffron in the remaining 1/2 cup chicken stock.

Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 3 reviews

  • on October 17, 2013

    Flag

    I absolutely loved this soup. Sara Moulton always has somewhat simple recipes to follow and this was one. I omitted the chorizo sausage, and used a Polish Wedding Sausage at our local grocery store...was tasty and satisfying. Terrific recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 15, 2013

    Flag

    IF YOU ADD 1/2 TO WHOLE TEASPOON OF OREGANO, THEN A HALF CUP OF CREAM AT THE END, MAKES IT 5 STAR!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 14, 2013

    Flag

    Yum, this is really good. I added a pound of cremini mushrooms and axed the sherry vinegar. Also used more like 5 cups of stock. Terrific served with the country oat wheat bread I made earlier today.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.