A Perfect Marriage: White Bean, Chorizo & Kale Soup

Happy Friday! Did you know that Italian Wedding Soup has nothing to do with weddings? It has to do with the ‘marriage’ of flavors. And while I would love to eat this soup at a winter wedding, I think that you’ll find the ‘marriage’ of these flavors perfect for a winter day.

Dinnertime has become synonymous with ‘quick and easy‘ around here. The Kitchen Divas in Training have finally reached the age where they are often running in opposite directions. And anyone who thinks homeschooling will simplify your schedule?

Ha! Think again! While our lives are simpler in some ways- for instance there is not mad chaos from 7-8am every morning- our schedule seems to become increasingly complicated.

It’s one pot cooking these days. Less mess, less clean-up, less headache. That leaves more time for mastering Le Macaron, or anything else we decide to cram into our busy schedule.

While I made this soup on the stove, it could easily be made in a crock pot. If you’re using dried beans, you could even start the chorizo and beans the night before, and add the additional ingredients in the morning.

Remember, the trick to super-bright green kale (and super nutritious) is to cut up the kale and place it raw in the bottom of each bowl. The heat from the soup is more than enough to wilt the kale. What are your quick and easy dinner tricks these days?

It’s not too late to challenge yourself with Gluten-Free Baking. Join us this month as The Kitchen Divas and I set out to master Le Macaron! Feel free to post your comments and stories below, or email me pictures of what’s happening in your kitchen!

White Bean, Chorizo & Kale Soup-serves 6-8 with leftovers

Ingredients

1 lb chorizo (links or ground)

2 cups white beans, dried and soaked (about 2 cans)

2 cups chopped potatoes (about 3 medium sized red potatoes)

1 small-medium onion, diced

2 celery stalks, diced

3 carrots, diced

3 quarts water

There is no salt in this recipe because there is enough salt from the chorizo. However, you are welcome to season with additional salt at the table.

Directions

In a large soup or stock pot, saute the chorizo. When the chorizo has browned, pour off the fat, and if they are in link form, take your kitchen scissors and cut them into small bite-sized pieces.

Add the onion, carrots and celery, and sauté for 2-3 minutes- until the onion has softened. Add the potatoes and beans. Cover with water and place the lid on the pot. Allow to come to a boil and simmer gently until the potatoes and beans have softened- about 30 minutes.

If you are using dried beans, you will need to allow the soup to remain at a nice bubbly boil for 30-45 minutes, so that they will fully soften.

When you are ready to serve. Cut up the kale and place it in the bottom of each bowl. Pour the hot soup over the kale and enjoy!

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