Chorizo White Bean Soup
Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft. Season with 1/4 tsp.
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Cooking tools:
- Dutch oven
- Stockpot
- Potato masher
- Grater
- Stove
- Wooden spoon
- Spatula
- Fork
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 large carrot, thinly sliced (about 1/2 cup total)
- 2 Tbsp. tomato paste
- 3 to 4 garlic cloves, minced
- 1 Tbsp. finely chopped fresh rosemary
- 6 oz. ground chorizo (or ground Italian sausage)
- 2 (15-oz.) cans Great Northern Beans, drained and rinsed
- 1 quart chicken broth
- 1 bunch green curly kale, stemmed and chopped
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper
- 1/3 cup grated Parmesan cheese, plus more for garnish
- 1 1/2 tsp. red wine vinegar
- Add a potato
- Add an extra carrot
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