Kale and Chorizo Soup

You probably think I have way too much time on my hands to make these meals and it's only week 1. Well, truth is I don't. So sometimes I use easy and hearty meals that I find from a myriad of websites, magazines or cookbooks. The one used tonight was recommended by a friend who swore I would like it, despite knowing that I don't like kale. Since we're busy finishing up a bathroom renovation and we have friends coming on Friday who have to use said bathroom, this was perfect for a busy night. I promise you will like it, even if you're not a kale lover!

White Bean Soup with Kale and Chorizo (adapted slightly from CookingLight.com)


Ingredients:
3 chorizo sausages, casings removed and chopped
1 cup prechopped onion
3 garlic cloves, minced
1 48-oz. can lower-sodium chicken broth
2 (15-ounce) cans organic cannellini beans, rinsed and drained
4 cups chopped kale
1/2 teaspoon freshly ground black pepper
Cracked black pepper (optional)

Preparation

1. Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.
2. While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.