Tuscan Kale Soup With Chorizo Recipes

ALMOST TUSCAN SAUSAGE AND KALE SOUP

Steps:

• Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
• Mix sausage, basil, and paprika together in a bowl.
• Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

KALE & CHORIZO SOUP

Steps:

• Dice the onion and finely chop the garlic.
• Wash the kale and remove the stems.
• Peel and dice the potatoes.
• Thickly slice the sausage.
• Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
• Stir in the garlic and potatoes and cook for a further 10 minutes.
• Add the kale leaves and cover with the stock.
• Simmer for 30 minutes adding more stock to keep everything covered.
• Season to taste and serve with crusty bread.

TUSCAN KALE SOUP WITH CHORIZO

Steps:

• Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden. Meanwhile, peel potatoes and cut crosswise into thin slices. Add to onion and cook, stirring occasionally, 4 minutes. Add water and salt to taste and simmer until potatoes are very tender, about 15 minutes.
• Cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.
• Coarsely mash potatoes in pot with a potato masher (do not drain). Stir in chorizo and simmer 5 minutes. Stir in kale and simmer until just tender, 3 to 5 minutes. Season with salt.