Monday, August 06, 2007

White Bean, Kale and Chorizo Soup

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


Fiesty said...

What a great blog. That is a great idea to share in fresh fruits and vegetables. I would be interested in starting something like that in my neighborhood. Can you tell me how it was started.

Thank you

Nunna Yurbeezwax said...

Love your blog. This is a great idea. I hope you don't mind if I link you.

Super BradPete said...

Delicious to eat. May I have some!

LonelySinger said...

hi,my friend,i like this supper-dupper-soup,it's good for hot summer days ,and i wanna try it,thanks for sharing this.
keep good work.

Kris N said...

I'm also an Angelic Organics shareholder, and I love your blog!

I grabbed an extra bunch of kale from the swap box yesterday just so I could make this soup last night. It was delicious, even though I made some modifications:

I used Amy's "Bravo Italiano" chicken sausage instead of choirzo, and canned white beans instead of dried. Since the beans were already tender, I put the carrots and kale in along with the broth and other ingredients and simmered until the carrots were tender. I also added some white pepper, a bit of cayenne pepper, and some good, syrupy balsamic vinegar. Yum!

Rachel Grove Rohrbaugh said...

I made this last night, and my husband and I loved it. I did, however, use turkey stock instead of chicken. The butcher offered me turkey bones, and I just couldn't refuse! Thanks so much and keep up the great work.