Red Kale Cannellini Beans and Chorizo Soup

Every Portuguese family has their own style of Kale and Chorizo Soup.

A Portuguese Kale and Chorizo Soup uses Spanish chorizo. It is a hard cured chorizo, not to be confused with a Mexican style chorizo, which is raw when sold.

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Cannellini beans or white beans, also known as white Italian kidney beans, have thin skin and are more delicate than their red cousins. White beans have a smooth, but slightly nutty tasting interior.

According to Mangia Bene Pasta, the Cannellini beans are difficult to harvest when ripe and therefore are harvested in the fall when the pod is completely dry. As a result, the beans are rarely eaten fresh.

Most Portuguese Kale and Chorizo soups use a green kale, were as this soup recipe uses a red kale.

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There are two varieties of red kale you can use. The red kale used in this recipe is the redbor kale. It has ruffled leaves ranging in color from a deep red to purple.

The red Russian kale, though harder to find, has flat, fringed leaves ranging in color from green to red to purple. Its flavor is more sweet and peppery.

When shopping for your bunch of kale, be sure that the kale leaves are firm and dry, not wilted and mushy.

Red Kale Cannellini Beans and Chorizo Soup

2 tablespoons avocado oil

12 ounces Spanish chorizo sausage, cut into 1-inch slices

1 medium red onion, diced

3 gloves garlic, minced

1 medium purple carrot, diced

1 rib celery, diced

4 cups chicken stock

2 15 ounce cans cannellini beans, drained and rinsed

1 teaspoon Himalayan salt optional

4 cups red kale, stemmed and leaves torn

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Cook’s Notes

Typically a Portuguese Kale and Chorizo Soup uses potatoes. This recipe though does not. To thicken the soup some, just add some cornstarch or arrowroot starch.

Before adding in the kale do the following.

In a small glass add a teaspoon of water and mix in 1 tablespoon of starch and add to when it is boiling.

When soup has thickened some, lower heat to a simmer. Add kale and stir in, then place lid on soup pot and let cook another 5 minutes.

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Over medium heat, add oil to a large sauce pot. Once heated add chorizo and brown. Next add onions, and garlic. Stir until garlic and onion is just browned about 1 minute.

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Next add diced carrots and celery, and stir until vegetables brighten in color, about 2 minutes. Next add chicken broth, beans and salt.

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Bring to a boil, then lower heat to a simmer, add kale and stir in. Place lid on pot, and lower heat to simmer soup another 5 minutes.

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More Delicious Soups

• Emerald Green Soup
• Asparagus and Sweet Potato Soup
• Pumpkin Chorizo Soup

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