Cannellini, Chorizo, and Kale Soup

cannelini-chorizo-kale-soup
Photo by Christopher Testani
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 560 calories
    • Fat 26 g (9 g saturated fat)
    • Cholesterol 50 mg
    • Sodium 1080 mg
    • Protein 35 g
    • Carbohydrate 49 g
    • Sugar 4 g
    • Fiber 11 g
    • Iron 9 mg
    • Calcium 263 mg

Soak the beans: Cover the beans with water, bring to a boil, and turn off the heat. Set aside for 1 hour. Rinse and drain.

Heat the oil in a 6- to 8- quart pressure cooker over medium-high heat. Add the sausage and cook, breaking it up into large pieces with a spoon until golden brown but still pink in the middle, 4 to 6 minutes. Transfer to a plate.

Add the onion, ¾ teaspoon salt, and ¼ teaspoon pepper to the pressure cooker. Cook, stirring occasionally, until the onion begins to soften, 3 to 4 minutes. Add the celery, carrots, broth, bay leaf, beans, and reserved sausage. Secure the lid and bring to high pressure over high heat. Reduce temperature to medium-low. Cook for 15 minutes. Release the pressure and remove the lid. The beans should be tender.

Ingredients

  1. Check 1/4 pound dried cannellini beans
  2. Check 1 tablespoon olive oil
  3. Check 3/4 pound fresh chorizo sausage, casings removed
  4. Check 1 onion, chopped
  5. Check Kosher salt and black pepper
  6. Check 2 celery stalks, cut into 1-inch pieces
  7. Check 2 carrots, cut into 1½-inch pieces
  8. Check 1 bay leaf
  9. Check 1 small bunch kale, stems discarded and leaves torn (about 7 cups)

Directions

  1. Soak the beans: Cover the beans with water, bring to a boil, and turn off the heat. Set aside for 1 hour. Rinse and drain.
  2. Heat the oil in a 6- to 8- quart pressure cooker over medium-high heat. Add the sausage and cook, breaking it up into large pieces with a spoon until golden brown but still pink in the middle, 4 to 6 minutes. Transfer to a plate.
  3. Add the onion, ¾ teaspoon salt, and ¼ teaspoon pepper to the pressure cooker. Cook, stirring occasionally, until the onion begins to soften, 3 to 4 minutes. Add the celery, carrots, broth, bay leaf, beans, and reserved sausage. Secure the lid and bring to high pressure over high heat. Reduce temperature to medium-low. Cook for 15 minutes. Release the pressure and remove the lid. The beans should be tender.
  4. Stir in the kale and let sit until wilted, 1 to 2 minutes. Serve warm.