Saturday, October 8, 2011

Chorizo, White Bean and Kale Soup حساء السجق والفاصوليا واللفت



This soup features spicy and smoky Spanish chorizo, leafy kale and smooth and creamy white beans. Bacon adds a hint of naughtiness, and fresh rosemary adds vitality to the dish. Even better, the chorizo, white bean and kale soup is more flavourful when eaten 2-3 days after being made… Bon Appétit!

 


Serving: 4 mains or 6 starters
Active Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients:
  • 4 tbsp extra virgin olive oil
  • 1 large white onion, chopped
  • 1 leek, sliced
  • 4 garlic cloves, minced
  • 4 rashers of smoked bacon, chopped
  • 5 cups vegetable stock
  • 2 tsp sea salt, ground
  • 2 tsp pepper, ground
  • 1 bay leaf
  • 1 tbsp fresh rosemary, chopped
  • 2 cans white beans, drained and rinsed with water (I used cannellini)
  • 1 large smoked Spanish chorizo link, chopped
  • 2 large carrots, peeled and chopped
  • 5-8 cups water, boiled
  • 4 ounces kale, removed from stem and roughly chopped (I tore these off the stem)
  • ½ cup Parmigiano-Reggiano, freshly grated

Preparation Method:
  1. Add oil to a heavy-bottom pot on medium-high heat
  2. Add onion, leek and garlic to the pot and let it sweat for 5-7 minutes until the onion becomes translucent
  3. Add bacon to the pot, let brown for another 5 minutes while the vegetables cook in the bacon fat
  4. Slowly add the stock, which is cover the pot’s contents, and bring to a boil
  5. Add salt, pepper, bay leaf, rosemary, carrots, chorizo and beans and give it a good stir or two
  6. Carefully place kale on top, and gently push down into the pot until somewhat submerged in the liquid
  7. Place lid on pot for about 5 minutes to wilt the kale in the heat
  8. Uncover the lid, and slowly add boiling water to the soup – more or less depending how thick or thin you want the soup to be
  9. Stir the soup a few times
  10. Bring to a boil, then let simmer for  approximately 30 minutes
  11. Season with salt and pepper, to taste
  12. Spoon into bowl, top with a generous sprinkle of Parmigiano and serve!
Source: http://www.everepicurious.com