We usually think of soup as a fall and winter comfort food. But it’s also a great summer food. All of the cooking is done on the stovetop – no oven to heat up the kitchen. And most soup recipes always make enough for leftovers – perfect for when you would rather be outside in the garden rather than in the kitchen.
The other upside to making soup in the summer is the great variety of seasonal vegetables you have to choose from. This White Bean, Kale and Chorizo Soup makes use of the kale, onions and carrots that are fresh and plentiful at this time of year. It’s hearty, rich and bursting with beautiful color.
The recipe calls for a parmesan rind. It’s an optional ingredient, but it really adds a nice creamy and rich flavor to the soup. If you don’t happen to have a leftover parmesan rind sitting in your fridge (which many of us don’t), you can find them in the gourmet cheese section of Whole Foods. And if you don’t have a Whole Foods available to you, try checking with your local specialty cheese shop or grocery store.
Click here to download and print a pdf of this recipe:
White Bean, Kale and Chorizo Soup