Updated: Mar 11
Credit: Recipe: Meal Lime Photo: Meal Lime
1 (15 oz) can cannellini (white kidney) beans
48 fl oz chicken or vegetable broth
4 cloves garlic
4 fl oz heavy whipping cream
1 bunch kale
1 lb of Don Felipe Product's Chorizo
2 medium red potatoes
1 medium yellow onion
extra virgin olive oil
Preheat a large pot over medium heat.
If using Chorizo Sausage Links, use the tip of a knife to slice down the length of the sausages. Peel off the casing and discard.
Once the pot is hot, add oil and swirl to coat the bottom. Add Chorizo and break apart with a spoon. Cook, stirring occasionally, until browned and crumbly, 6-8 minutes.
Meanwhile, peel and mince garlic. Peel and small dice onion.
Add garlic and onion to the pot and cook, stirring frequently, until softened, 4-5 minutes.
Drain and rinse beans.
Add beans, broth, and spices to the pot. Cover and bring to a simmer.
Meanwhile, wash potatoes. Cut into quarters, then thinly slice into ⅛-inch pieces. Add to the pot.
Wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the pot.
Let the soup simmer, covered, until potatoes are fork tender, 10-15 minutes. Add cream and stir to combine.
To serve, divide soup between bowls and enjoy!