White bean soup with chorizo and kale from Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes by Betty Rosbottom

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Arugula salad tossed with Parmesan oil and lemon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on March 30, 2014

    First, this soup makes more servings than the recipe indicates. It indicates six servings, but the reality is more like 8 to 10. I doubled the recipe and put more than half of it in the freezer. I still have a gallon jar of it in there right now. But it is delicious, creamy, hearty, a real meal unto itself, and it does freeze well. You can leave out the salt pork, and if you prefer, you could also freeze a batch without the kale if you prefer to add the kale right before serving.

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