Sunday Supper: White Bean Soup with Kale and Chorizo

One of my new favorite soups to make is this White Bean Soup with Kale and Chorizo that I got from Cooking Light Magazine. It is light, healthy and sure to warm up your bellies.

White Bean Soup with Kale and Chorizo
2 ounces Spanish Chorizo, finely chopped (Note: If you use mexican chorizo, remove casing)
1 cup of chopped onion
3 garlic cloves, minced
3 cups of low sodium chicken broth
2 (15 ounce) cans of cannellini beans, rinsed and drained
4 cups of chopped kale
1/2 teaspoon of pepper


Heat a large saucepan over medium heat. Add chorizo and saute for 1 minute. Add onion, garlic to pan and saute for about 5 minutes or until tender. While chorizo mixture cooks, pour chicken broth into a soup pot and bring to a boil. Add beans and partially mash with a potato masher (or fork). Add chorizo mixture and kale and cook over medium heat for about 6-10 minutes.

Yields 4 servings (about 1 1/2 cups). 235 calories; 7 grams of fat; 7.6 grams of fiber; 13.4 grams of protein, 586mg of sodium; 30.7 grams of carbs