Spanish Kale-and-White Bean Soup

Name: Spanish Kale-and-White Bean Soup
Prep time: 1 h 26 min
Cook time: 1 h 26 min
Total time: 1 h 26 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 439 grams white beans, rinsed and drained; 1 medium carrot, diced; 1 kilograms chicken broth; 227 grams smoked chorizo, chopped; 118 milliliters dry white wine; 1 garlic clove, chopped; 454 grams 1/2 package fresh kale, washed and trimmed; 1 medium onion, chopped; 1 medium potato, cubed; 1 Tbsp vegetable oil

Spanish Kale-and-White Bean Soup might be just the main course you are searching for. One serving contains 280 calories, 15g of protein, and 14g of fat. This gluten free and dairy free recipe serves 8. It is a rather inexpensive recipe for fans of European food. Head to the store and pick up potato, kale, chicken broth, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Saut chorizo in a Dutch oven over medium-high heat 6 to 8 minutes or until browned.

Ingredients you will need

Chorizo

Equipment you will use

Dutch Oven

Remove with a slotted spoon; wipe Dutch oven clean.

Equipment you will use

Slotted Spoon

Dutch Oven

Saut potato, onion, and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute.

Ingredients you will need

Carrot

Garlic

Potato

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half. Stir in 48-oz. container chicken broth.

Ingredients you will need

Chicken Broth

Wine

Bring mixture to a boil. Gradually stir in kale and chorizo. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender. Stir in white beans and, if desired, 14-oz. can chicken broth during last 5 minutes of cooking.

Ingredients you will need

Chicken Broth

White Beans

Collard Greens

Chorizo

Kale

Equipment

Dutch Oven

Slotted Spoon

Ingredients

Servings:

439grams

white beans, rinsed and drained 1medium

carrot, diced 1kilograms

chicken broth 227grams

smoked chorizo, chopped 118milliliters

dry white wine 1

garlic clove, chopped 454grams

1/2 package fresh kale, washed and trimmed 1medium

onion, chopped 1medium

potato, cubed 1Tbsp

vegetable oil

Recommended wine: Tempranillo, Albarino, Grenache

Spanish can be paired with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Abadia Retuerta Pago Negralada Tempranillo. Reviewers quite like it with a 5 out of 5 star rating and a price of about 123 dollars per bottle.