Kale Soup with Chorizo, Potatoes and White Beans

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For this kale soup I use lacinato or dinosaur kale, fresh Mexican chorizo, red mini potatoes and cannellini white beans. It has similar ingredients to Portuguese kale soup or Caldo Verde, but instead of using chourico sausage, I use Mexican-style chorizo, which is crumblier and has a different spice profile.


  • 1 T olive oil
  • 1 pound fresh Mexican chorizo
  • 3 garlic cloves, peeled and minced
  • 1 onion, chopped
  • 1 bunch lacinato kale, stemmed and chopped into 2” pieces
  • 1/2 pound carrots, peeled and sliced
  • 1/2 pound red potatoes, unpeeled and chopped into 1/2” pieces
  • 1 48-ounce container of “less sodium” chicken stock
  • 1 T tomato paste
  • 1 t Worcestershire sauce
  • 2 t dried oregano
  • 1 15.5-ounce can cannellini beans, drained and rinsed
  • 1 heel parmesan cheese (optional)
  • Fresh ground pepper
  • Grated parmesan cheese (optional)
  • Parsley for garnish (optional)



  1. Heat a large soup pot over medium heat. When pot is hot add 1 T olive oil. When oil is hot add chorizo sausage and cook until done, about 12 minutes. Chorizo will be crumbly. Remove the chorizo using a slotted spoon and drain on a paper towel covered plate, patting dry to mop up most of the oil. Set aside. Remove all but about 1 T of the oil remaining in the pan and discard or save to add flavor to another dish.
  2. While chorizo is cooking mince the garlic and chop the onion. I use a food processor and mince the garlic first by whirling until the cloves are finely chopped. I add the onion and pulse until the onion is coarsely chopped. Don’t over process or you will have onion juice.
  3. Reheat the oil remaining in the pot over medium heat and add the garlic and onion mixture. Cook until the onions are soft, about 8 minutes. 
  4. While the onions are cooking peel and slice the carrots, chop the potatoes and remove the spines from the kale and tear the leaves into 2″ pieces. See head note for best way to remove the spines. 
  5. Add all the vegetables to the onions and cook for another 5 – 6 minutes until the kale is wilted. 
  6. Add the chicken stock, tomato paste, Worcestershire sauce and oregano to the pot. Return the drained chorizo to the pot, add the beans and toss in a parmesan heel if you are lucky enough to have one. Bring to a boil, reduce heat and cook until the potatoes and carrots are soft, about 15 minutes. 
  7. Depending on how oily your chorizo is, some oily foam may rise to the top of the pot. Take a spoon and remove some of it. Don’t get too carried away, the oil will stir into the soup and add flavor. 
  8. Garnish with parmesan cheese gratings, chopped parsley and serve with cowboy garlic bread. 


  1. This soup comes together in just about an hour, including prep and cooking time. Much of the prep can be done while the other ingredients cook.
  2. I do not add salt to this recipe as I find there is plenty in the chorizo. 


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