Spanish Chorizo, Kale and Cranberry Bean Soup 2

• 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
• Active Time: 45 minutes
• Total Time: 9 hours 45 minutes (includes soaking time)

1. Heat a medium saucepan over medium-high heat.
2. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes.
3. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat.
4. (The amount of fat will vary depending on the chorizo that is used.
5. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.)
6. Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes.
7. Add the kale and cook until slightly wilted, 2 minutes.
8. Add the stock, wine and salt; cover and bring to a boil.
9. 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.
10. Ladle the soup into bowls and drizzle with olive oil.

spanish chorizo, garlic, carrot, celery, spanish onion, kale, chicken stock, white wine, kosher salt, cranberry beans, olive oil, active time, minutes

Taken from www.foodnetwork.com/recipes/spanish-chorizo-kale-and-cranberry-bean-soup-2.html (may not work)