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Ingredients
- 1/2 lb Spanish chorizo cut 1/4" thick
- Â Â slices
- 1 lrg Spanish onion finely minced
- 4 x garlic cloves coarsely minced
- 1 lrg carrot peeled, and
- Â Â finely minced
- 1 x celery stalk finely minced
- 1/2 lb kale coarsely minced
- 1 c. white wine
- 8 c. chicken stock
- 2 c. cranberry beans soaked overnight
- 3 x plum tomatoes sliced 1/8" thick
- Â Â horizontally
- 1/2 c. extra virgin olive oil
- 4 x garlic cloves
- 12 slc French baguette, 1/3"-thick on the bias
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. finely-minced fresh oregano
Directions
- Soup: Heat a medium saucepan over high heat. Add in chorizo and cook till lightly golden and fat has rendered. Remove chorizo to a paper-towel lined plate and pour out all but 2 Tbsp. of the rendered fat.
- Add in the onions, garlic, carrots and celery to the fat and cook till soft. Add in the kale and cook till slightly wilted. Add in the wine and the chicken stock and bring to a simmer. Add in the beans and cooked chorizo and cook till the beans and the kale are soft, about 1 hour. Ladle soup into bowls and serve with the toast.
- Oven Dry Tomato Toast: Preheat oven to 200 degrees. Place sliced tomatoes on a baking sheet lined with parchment paper. Place tomatoes in the oven and bake in the oven for 6 to 8 hrs or possibly till the tomatoes are dry and have lost all of their moisture.
- Heat oil in a small saucepan over low heat. Add in garlic, remove from heat and let sit for 20 min. Increase the heat in the oven to 350 degrees. Brush the bread on both sides with the garlic oil. Place a slice of tomato on each piece of bread, season with salt and pepper and sprinkle with some of the oregano. Bake in the oven for 5 - 10 min, till the bread is lightly golden.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 914g | |
| Recipe makes 4 servings | |
| Calories 975 | |
| Calories from Fat 455 | 47% |
| Total Fat 51.08g | 64% |
| Saturated Fat 12.47g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 1498mg | 62% |
| Potassium 2525mg | 72% |
| Total Carbs 78.17g | 21% |
| Dietary Fiber 29.8g | 99% |
| Sugars 5.59g | 4% |
| Protein 44.0g | 70% |
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