The weather has been cold and rainy lately so I decided to warm us up with a pot of soup. I found this recipe in my Cooking Light – Novemberissue and I was excited to make it. My husband loves chorizo so I knew he would be very happy to come home from work to a big bowl of this spicy soup. It was quick and simple to make and had very little clean up – my favorite kind of recipe. My husband loved it and so did I. It was a bit too spicy for my kids so my husband happily had the rest for lunch the next day.
- 3 oz of chorizo, removed from casing
- 1 cup sweet yellow onion, diced
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 2 cans of cannellini beans, rinsed and drained
- 4 cups of fresh kale, chopped
- Sea salt and freshly cracked pepper, to taste
Click here for a printable version of this recipe – For the Love of Cooking.net
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