Chorizo Kale White Bean Soup

Prep 15min COOK 35min Total 50min Makes 5 servings

YOU WILL NEED

• 8 oz. Ivester Family Farm chorizo

• 2 Tbsp. extra-virgin olive oil

• 1/2 yellow onion finely chopped

• 1 large carrot sliced

• 2 Tbsp. tomato paste

• 3 garlic cloves minced

• 1 Tsp. dried rosemary

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

• 1 quart chicken broth

• 2 cups kale, stemmed and chopped

• 1/2 tsp. salt

• 1/2 tsp. black pepper

• 1/3 cup grated Parmesan cheese

Instructions

Heat olive oil in a large stock pot over medium-high. Add onion and carrot; cook for 7 minutes, or until soft. Season with salt.

Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 minutes.

Add chorizo and sauté, breaking up the meat, until browned, around 4 to 5 minutes.

Add chicken broth, kale, beans, and black pepper. Simmer soup for 20 minutes.

Remove lid and add Parmesan.