White Bean Soup with Kale and Chorizo

Ingredients

• • 2 ounces Spanish chorizo sausage, finely chopped

  • 1 cup prechopped onion

  • 3 garlic cloves, minced

  • 3 cups fat-free, lower-sodium chicken broth

  • 2 (15-ounce) cans organic cannellini beans, rinsed and drained

  • 4 cups prechopped kale

  • 1/2 teaspoon freshly ground black pepper

  • Cracked black pepper (optional)

Preparation

• • 1. Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.

  • 2. While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.

Cooking Light, November 2010