Spanish Chorizo, Kale and Cranberry Bean Soup
½ pound Spanish chorizo, sliced into ¼ inch pieces
1 large Spanish onion, chopped fine
4 cloves garlic, chopped
1 large carrot, peeled and chopped fine
1 stalk celery, chopped fine
½ pound kale, chopped coarsely
1 cup white wine
8 cups chicken stock
2 cups cranberry beans, soaked overnight
Place a medium saucepan over high heat. Add the chorizo
and sauté until it is lightly brown and the fat has
rendered. Remove the chorizo to a plate lined with a
paper towel to absorb the grease.
Add the onions,
garlic, carrot, and celery to the fat in the saucepan
and continue cooking until soft. Add the kale and
continue cooking until it is slightly wilted.
chicken stock and wine to the pot and bring to a simmer.
Add the cooked chorizo and the beans. Continue cooking
until the beans and the kale are soft. This may take
about one hour.
Ladle the soup into bowls and serve
with the Tomato Toast.
2 sun dried tomatoes, sliced horizontally into 1/8 inch pieces
½ cup extra virgin olive oil
4 cloves garlic
12 slices of French baguette, sliced into 1/3 inch pieces,
on the bias
Sea salt & freshly ground Black Pepper to taste
2 tablespoons of finely chopped fresh oregano
Preheat oven to 350 F.
olive oil in a small saucepan over low heat, then
add the garlic. Remove from the heat and let it
sit for about 20 minutes.
Brush the bread with the
garlic oil on both sides, then place tomato on
each piece of bread.
Season with salt and pepper
and sprinkle with some of the oregano. Bake for
about 5 to 10 minutes, or until the bread is a light