This warming, spicy soup pairs well with parmesan and a chunk of crusty bread.
400g spicy chorizo sausage, casings removed
1tbsp olive oil
1 chopped medium onion
2 finely chopped celery stalks
5 minced cloves garlic
3 finely chopped carrots
1 bunch torn kale, stems removed
¾ cup finely chopped mushrooms
2 400g cans drained and rinsed white beans
½ cup white wine
4 cups chicken broth
Salt and pepper to taste
- In a large pot, heat the oil over medium-high heat. Add chorizo and cook until crispy and brown, for about ten minutes. Remove chorizo and pour off most of the oil, leaving two tablespoons.
- Add onion and cook for five minutes, then add carrots, garlic, mushrooms and celery. Cook vegetables until soft and season with salt and pepper.
- Add wine and let it reduce by half. Add beans, chorizo and chicken broth, bring to the boil and simmer for ten minutes.
- Add kale and cook until wilted, for about two minutes. Check seasoning and serve.