I love a good bowl of brothy soup in the winter. It’s a satisfying way to warm up from the cold. Chorizo and white bean is a super tasty soup you can adapt for any season. In this rendition I chose to use kale, butternut squash and fennel as the vegetables.
- 1 1/2 cups cannellini beans, soaked 24 hrs
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 small butternut squash, peeled, seeded, and diced
- 1 bulb fennel, diced
- 2 tbsp fennel fronds, chopped
- 1 tbsp fresh thyme leaves
- 1 bunch of kale, stemmed and roughly chopped
- 1 lb fresh chorizo sausage
- 1 liter chicken stock
- salt & pepper to taste
In a large pot, simmer the beans gently in plenty of water over medium heat until they are tender. This will take about an hour and a half to two hours. In the mean time you can prep everything else for the recipe.
In a large saute pan, cook the onions and garlic over medium-high heat until transluscent. Add the squash and fennel and saute another 2 minutes. Remove the casings from the sausage and add the meat to the pan. Using a wooden spoon break the sausage meat apart while it’s cooking. Once the sausage is cooked through, take the pan off the heat and set aside. Once the beans are tender drain off all but about 4 cups of the cooking liquid. Add the chicken stock to the pot with the beans and the remaining cooking liquid. Bring to a simmer over medium high heat. Add the herbs, kale and all the veggie/sausage mixture and simmer 2 minutes just for the flavors to come together. Season with salt and pepper and enjoy your first bowl. The rest can be kept in the fridge for later days.
This recipe makes 6 large bowls of soup at 2.50 each. Enjoy!
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