I remember the first time I tasted this soup in Portugal! It's so simple with basic hearty flavors!

Subscribe to Sweet Paul


 

Serves 6

You will need:
8 oz dried white beans, soaked overnight
3 cloves garlic, peeled
1 bay leaf
olive oil
1 onion, finely chopped
3 cloves garlic, minced
good pinch red pepper flakes
6 cups chicken stock (preferably homemade)
1 bunch kale, ribbed and torn into pieces
1 cup chopped chorizo
salt & pepper to taste
  1. Drain the soaked beans and add enough cold, fresh water to cover the beans by about 3 inches.
  2. Add the garlic and bay leaf to the pot and place over medium-high heat.
  3. Once the water has come to a boil, reduce the heat and keep at a low simmer until the beans are tender, about 1 or 11⁄2 hours
  4. Drain, discarding the garlic and bay leaf. Set aside.
  5. Heat a large pot over medium heat.
  6. Add a couple splashes of olive oil and sauté the onion and garlic until tender.
  7. Stir in the red pepper flakes and season with salt and pepper.
  8. Add the chicken stock and cooked beans. Simmer for 10 or 15 minutes
  9. Heat a skillet over medium-high heat
  10. Add a splash of olive oil and cook the chopped chorizo until they crisp and develop some color.
  11. Add the chorizo and torn kale to the soup. Simmer another 10 minutes until the kale is tender.
  12. Season to taste with salt and pepper

TIP:

.
I remember the first time I tasted this soup in Portugal! It's so simple with basic hearty flavors!
Photography by Kevin Norris

Made it? Tell us about it–