2 (15 oz) cans organic cannellini beans, rinsed and drained
4 cups prechopped kale
1/2 tsp freshly ground black pepper
cracked black pepper (optional)
Instructions
Heat a large saucepan over medium-high heat. Add chorizo to pan; saute 1 minute. Add onion and garlic to pan; saute 5 minutes or until tender.
While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 tsp pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.
Originally Submitted
11/21/2010
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You can add this White Bean Soup with Kale and Chorizo recipe to your own private DesktopCookbook.
