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Wednesday, December 7, 2011

Chorizo, Escarole and Cannellini Bean Soup

Chorizo, Escarole and Cannellini Bean Soup

4 links chorizo sausage
2 heads escarole chopped
1 can white cannellini beans drained
3 cloves garlic chopped
3 tbsp olive oil
8 cups fat free low sodium chicken broth
1 tbsp dried oregano
1 tsp dried basil
1 tsp fresh pepper
kosher salt (as needed)

Separate the links of chorizo, rinse them in cold water and pat dry them with a paper towel.  Take a large soup pot, spray the base with non-stick spray, add the chorizo and lightly brown them.  As they are browning add olive oil and garlic.  Once the chorizo is browned add chicken stock, dried oregano, dried basil, pepper and salt (use the salt sparingly as the chorizo will add a salty flavor to the broth plus you can always add more salt later).  Cover and bring to a boil.  Once boiling turn down the heat to a simmer for 30 minutes.  Remove the chorizo and slice them into 1/4" slices and add them back to the broth.  Then add escarole and white cannellini beans and cook for another 45 minutes. Serves 8.

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