Mixed Bean Soup with Chorizo and Kale
When you think you have nothing in the house to eat, you usually still have enough to make soup. Stock, tins of beans and some greens – this must be the easiest soup in the world. It took me about 15 minutes from preparation to in the pot ready to serve. Lovely and filling from the beans, goodness from the kale and parsley. We’re talking Betacarotene, calcium, cancer fighting phytochemicals, folic acid, iron, vitamins A & C……. lots of goodness in those greens!
2oz chorizo chopped (If you are adverse to chorizo, omit but add 1/4 tsp sweet paprika to onions and garlic with a tbsp of olive oil to cook)
4oz chopped onion
3 garlic cloves finely mashed
500ml good quality vegetable or chicken stock
2 x 400gr cans of beans – I used 1 Cannellini and 1 mixed beans
2oz chopped washed Kale
3tbsp chopped fresh parsley
Salt and Pepper
Heat pot over medium heat and fry chorizo gently until it releases its lovely oils
Add onion and garlic and fry for about 5 minutes until it is tender
Add hot stock and drained beans, season and bring to the boil
Using a potato masher gently mash some of the beans… not too much as you don’t want mush
If you are serving immediately, add the chopped kale and stir for a minute.
Stir in the parsley and serve
Dont overcook as you want the kale and parsley to retain its delicious green colour and not wilt to nothing.
If you are pre making, don’t add the kale or parsley until you have reheated the soup and are ready to serve
If you looking for a bit of heat a drizzle of chilli oil on the soup after serving adds a nice kick.