Monday, June 9, 2014

Chorizo, Kale and White Bean Soup

Chorizo, Kale and White Bean Soup for the grown-ups.

Deconstructed Soup for the toddler. Chorizo, white beans and kale served on a leftover
birthday party plate to make it extra special. The broth is served separately in a mug.
The countdown continues, we are leaving Phoenix for our summer adventure in only 2 days. In preparation for packing up our kitchen in addition to ourselves, we are trying to eat as many freezer, fridge and pantry foods as possible. This recipe was a winner. Broth and beef chorizo from our freezer, kale from the fridge and beans from the pantry. Plus, it's tasty and satisfying.

One of the blogs I love is Dinner: A love Story, and she has a great strategy for feeding young kids. Deconstruct the dish by either cooking the components separately or serving them separately. For example, this soup my husband and I ate as a combined dish. The toddler said she didn't want soup for dinner, so I dished it up as separate entities. I try not to make different meals for each members of the family, but serving it differently to each person I can handle.

*start the recipe the night before*

Chorizo, Kale and White Bean Soup
1 lb White Beans
1 T vinegar
2 Qt. Chicken Broth
1 Large Bunch Kale, ripped into pieces with stem removed
1 lb Beef or Pork Chorizo
Parmesan Cheese (optional)

Soak beans for 12-24 hours in a large pot of water with the vinegar. Drain and rinse beans. Combine beans and broth in a stock pot. Cook until tender - approximately 2 -4 hours. Add kale and cook until tender - about 15 minutes. In a separate pan, brown the chorizo and add to the soup. Dish up and sprinkle some Parmesan cheese if desired.

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