Rating: 💋 💋 💋 😘
Since cold weather refuses to leave us alone in the Northeast, here is another soup recipe. This one is great because you get double the heat between the nature of the soup as well as the spicy chorizo. It is important to note that the original recipe calls for kielbasa, which is, you know, a good one. Shannon and I were playing favorites though, so we had to have chorizo. We are not sorry about the switch. I encourage you to swap out the sausage type for whatever is your preference.
White Bean & Chard Soup
Time: 40 m Serves: 6 ppl
Ingredients:
- 2 tbsp olive oil
- 1 small yellow onion, chopped (makes about 1 1/2 cups)
- 1 tbsp minced garlic
- 1 tsp finely chopped fresh rosemary
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 (15-oz.) cans low-sodium cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 dried bay leaf
- 1 13-oz package Spanish chorizo, sliced into half moons
- 1/2 cup uncooked ditalini pasta
- 3 cups packed roughly chopped Swiss chard (stems and ribs removed; from 1 8-oz bunch)
- Shaved Parmesan cheese
Preparation:
- Heat oil in a Dutch oven over medium-high heat. Add onion and chorizo and stir occasionally for about 5-7 minutes, until onion is soft and translucent. Add garlic, rosemary, salt, and pepper. Cook, stirring constantly, for 1 minute. Add beans, broth, and bay leaf.
- Bring mixture to a boil over high heat. Reduce heat to low; simmer for 15 minutes, stirring occasionally. After 8 minutes of simmering, add ditalini and cook for the remaining time. Remove bay leaf and discard it.
- Stir in the chard. Cook for about 2-3 minutes, stirring often until the chard is wilted and slightly softened.
- Ladle soup into bowls and garnish with Parmesan. Serve hot.
I got to help with this one! I was a chard-tearing, Parmesan-grating extraordinaire, while Shannon took the main role of working with the broth. Chef and sous-chef were dancing around the kitchen and making a lovely Friday night dinner. It was a beautiful time.
The soup turned out delicious and I have zero regrets about changing the sausage. The fiery chorizo was perfect with the sweet onions and the slightly bitter chard. I had never had chard before either, so it was an exciting introduction to the vegetable. I loved how the cheese melted into the spicy chorizo and the chard and beans rounded the whole dish out. I would recommend serving smaller portions and going back for seconds if desired, because this dish is much more filling than it appears. The thing is, it tasted too good to waste, so I had to finish my bowl. This soup is the paragon of what a good cold-weather meal should be.
After dinner, Shannon and I watched Plus One, which I highly recommend if you have Hulu. It is hilarious! Essentially, it is about two people who are "just friends" surviving the wedding season together, so you can imagine how that goes. I consider it the perfect rom-com because you can enjoy it if you are in a relationship or single. Only laughter, no tears. Maya Erskine is fabulous.
I recently wrapped production on my current film, so that is pretty cool. God bless my mother for her camera skills - I would be lost without her. I am so excited to share more details about that project with you very soon, so stay tuned!
In the meanwhile, Happy Saint Patrick's Day! Happy Aries Season! Happy Spring!
XX,
MK
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