You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.
Recipe information
Total Time
35 minutes
Yield
4 Servings
Ingredients
Preparation
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.
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.
