Chorizo, Kale and White Bean Soup

Chorizo, Kale and White Bean Soup

This warming, spicy soup pairs well with parmesan and a chunk of crusty bread.


400g spicy chorizo sausage, casings removed

1tbsp olive oil

1 chopped medium onion

2 finely chopped celery stalks

5 minced cloves garlic

3 finely chopped carrots

1 bunch torn kale, stems removed

¾ cup finely chopped mushrooms

2 400g cans drained and rinsed white beans

½ cup white wine

4 cups chicken broth

Salt and pepper to taste


  1. In a large pot, heat the oil over medium-high heat. Add chorizo and cook until crispy and brown, for about ten minutes. Remove chorizo and pour off most of the oil, leaving two tablespoons.
  2. Add onion and cook for five minutes, then add carrots, garlic, mushrooms and celery. Cook vegetables until soft and season with salt and pepper.
  3. Add wine and let it reduce by half. Add beans, chorizo and chicken broth, bring to the boil and simmer for ten minutes.
  4. Add kale and cook until wilted, for about two minutes. Check seasoning and serve.

Serves 4-6