Spanish Chorizo Kale And Cranberry Bean Soup 2 Recipes

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SPANISH CHORIZO, KALE AND CRANBERRY BEAN SOUP



Spanish Chorizo, Kale and Cranberry Bean Soup image

"I have been using kale in soups and side dishes in place of spinach for years."

Provided by Bobby Flay | Bio & Top Recipes

Time 10h

Yield 4 servings

Number Of Ingredients 11

2 cups dried cranberry or pinto beans, picked through
8 ounces Spanish chorizo, cut into1/4-inch-thick slices
4 cloves garlic, coarsely chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 large Spanish onion, finely chopped
1/2 bunch kale (about 8 ounces), stems removed, leaves coarsely chopped
8 cups chicken stock
1 cup dry white wine
Kosher salt
Olive oil, for drizzling

Steps:

  • Put the beans in a pot and cover with 4 cups water. Cover and set aside at room temperature to soak overnight. Drain.
  • Heat a large saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons fat, add some olive oil.)
  • Add the garlic, carrot, celery and onion to the fat in the pan and cook over medium heat, stirring occasionally, until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, about 2 minutes. Add the stock, wine and 2 teaspoons salt; cover and bring to a boil.
  • Add the cranberry beans and cooked chorizo to the saucepan; lower the heat to a simmer and cook, uncovered, until the beans and kale are soft, about 1 1/2 hours. Ladle the soup into bowls and drizzle with olive oil.

SPANISH CHORIZO, KALE AND CRANBERRY BEAN SOUP WITH OVEN-DRIED TOMATO-GARLIC TOAST



Spanish Chorizo, Kale and Cranberry Bean Soup with Oven-Dried Tomato-Garlic Toast image

Provided by Bobby Flay

Time 9h

Yield 4 servings

Number Of Ingredients 18

8 ounces Spanish chorizo, cut into
1/4 -inch-thick slices
4 cloves garlic, coarsely chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 large Spanish onion, finely chopped
8 ounces kale, stemmed and leaves coarsely chopped
8 cups chicken stock
1 cup white wine
2 teaspoons kosher salt
2 cups dried cranberry beans or pinto beans, soaked overnight
Olive oil, for drizzling
3 plum tomatoes, sliced 1/8-inch thick horizontally
1/2 cup olive oil
4 cloves garlic
12 slices of French baguette, sliced into 1/3-inch thick slices on the bias
Salt and freshly ground pepper
2 tablespoons finely chopped fresh oregano

Steps:

  • Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
  • Ladle the soup into bowls and drizzle with olive oil.
  • Preheat oven to 200 degrees F. Place sliced tomatoes on a baking sheet lined with parchment paper. Place tomatoes in the oven and bake in the oven for 6 to 8 hours or until the tomatoes are dried and have lost all of their moisture. Heat oil in a small saucepan over low heat. Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees. Brush the bread on both sides with the garlic oil. Place a slice of tomato on each piece of bread, season with salt and pepper and sprinkle with some of the oregano. Bake in the oven for 5 to10 minutes, until the bread is lightly golden brown.

KALE AND CHORIZO SOUP



Kale and Chorizo Soup image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 13

1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices
1 cup chopped onions
2 tablespoons minced garlic
2 large white potatoes, peeled and diced
3 quarts of chicken stock
4 cups kale, rinsed, stemmed, and cut into 1-inch strips
2 bay leaves
1/4 teaspoon dried thyme
Pinch of crushed red pepper
1/4 cup finely chopped parsley
6 tablespoons chiffonade of fresh mint
Small loaf of crusty bread
2 tablespoons olive oil

Steps:

  • In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.

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