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    Soups & stews

    Chorizo White Bean Soup

    5 servings

    porcje

    15 minutes

    czas aktywny

    50 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    2 Tbsp. extra-virgin olive oil

    1 yellow onion, finely chopped

    1 large carrot, thinly sliced (about 1/2 cup total)

    2 Tbsp. tomato paste

    3 to 4 garlic cloves, minced

    1 Tbsp. finely chopped fresh rosemary

    6 oz. ground chorizo (or ground Italian sausage)

    2 (15-oz.) cans Great Northern Beans, drained and rinsed

    1 quart chicken broth

    1 bunch green curly kale, stemmed and chopped

    3/4 tsp. kosher salt, divided

    1/2 tsp. black pepper

    1/3 cup grated Parmesan cheese, plus more for garnish

    1 1/2 tsp. red wine vinegar

    Wskazówki

    Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft. Season with 1/4 tsp. of the salt.Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 full minutes, until the tomato paste turns brick red and garlic is aromatic.

    Add chorizo and sauté, breaking up the meat with a wooden spoon or spatula, until browned, about 4 to 5 minutes.Add half of the white beans. Use a potato masher or fork to roughly mash beans. (This helps them release starch, which will thicken the broth.)

    Add chicken broth, kale, remaining half of beans, remaining 1/2 tsp. salt, and black pepper. Gently simmer soup with the lid slightly ajar for 20 minutes. (If you prefer a brothier soup, add 1 cup of water or an additional 1 cup of broth.)Remove lid and stir in Parmesan and red wine vinegar. Serve with extra grated Parmesan cheese.

    Wartości Odżywcze

    Wielkość Porcji

    1.75 cups

    Kalorie

    345 kcal

    Tłuszcz Całkowity

    16 g

    Tłuszcz Nasycony

    4 g

    Tłuszcz Nienasycony

    -

    Tłuszcz Trans

    -

    Cholesterol

    -

    Sód

    1190 mg

    Węglowodany Całkowite

    30 g

    Błonnik Pokarmowy

    10 g

    Cukry Całkowite

    7 g

    Białko

    18 g

    5 servings

    porcje

    15 minutes

    czas aktywny

    50 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    2 Tbsp. extra-virgin olive oil

    1 yellow onion, finely chopped

    1 large carrot, thinly sliced (about 1/2 cup total)

    2 Tbsp. tomato paste

    3 to 4 garlic cloves, minced

    1 Tbsp. finely chopped fresh rosemary

    6 oz. ground chorizo (or ground Italian sausage)

    2 (15-oz.) cans Great Northern Beans, drained and rinsed

    1 quart chicken broth

    1 bunch green curly kale, stemmed and chopped

    3/4 tsp. kosher salt, divided

    1/2 tsp. black pepper

    1/3 cup grated Parmesan cheese, plus more for garnish

    1 1/2 tsp. red wine vinegar

    Wskazówki

    1

    Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft. Season with 1/4 tsp. of the salt.Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 full minutes, until the tomato paste turns brick red and garlic is aromatic.

    2

    Add chorizo and sauté, breaking up the meat with a wooden spoon or spatula, until browned, about 4 to 5 minutes.Add half of the white beans. Use a potato masher or fork to roughly mash beans. (This helps them release starch, which will thicken the broth.)

    3

    Add chicken broth, kale, remaining half of beans, remaining 1/2 tsp. salt, and black pepper. Gently simmer soup with the lid slightly ajar for 20 minutes. (If you prefer a brothier soup, add 1 cup of water or an additional 1 cup of broth.)Remove lid and stir in Parmesan and red wine vinegar. Serve with extra grated Parmesan cheese.