|Saturated fat||3 g|
A hearty soup that's chock-full of good-for-you vegetables
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6 cups vegetable or
1 can (15 oz) drained and rinsed
1 bunch, stems removed and leaves chopped,
- Set a Dutch oven over medium heat and add olive oil. Add chorizo and cook, stirring, until browned, about 3 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until just fragrant, about 30 seconds.
- Pour broth into pot and add potatoes (should be cut into 1/2-inch cubes), beans, and kale. Bring to a boil and then reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Season with salt and pepper, and serve with whole-grain bread.
Recipe created by Joy Manning