Chorizo, White Bean and Kale Soup

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I feel like chorizo is always a good idea. Ask my friend Bek. If chorizo is involved, we are there. I like to spend a lot of time coming up with ways to incorporate more chorizo in my life and one of the most amazing ways this can happen is in Totchos Supreme.

Let’s face it though, potato gems aren’t always a good idea, so when the need to eat chorizo is overwhelming, I like to make this soup.

Even with just the one sausage, the soup is SO tasty. The beans and kale make it super hearty and perfect for this freezing winter weather we are having in Sydney right now!

Chorizo, White Bean and Kale Soup

Prep Time 3 hours 50 minutes
Cook Time 45 minutes
Total Time 4 hours 35 minutes
Course Dinner, Soup
Servings 4 serves


  • 1 chorizo sausage
  • about 4 big leaves of kale
  • 2/3 cup of dried white or cannellini beans {soak these overnight to give you 1 1/2 cups of beans}
  • 1 litre of chicken stock
  • 1 tin of diced tomatoes


  • Dice the chorizo into 1cm cubes and place in a large pot on a medium heat.
  • Allow the sausage to fry to render the fat, then add the white beans and stir.
  • Add the stock and diced tomatoes and bring to the boil.
  • Turn the pot to low and simmer for 45 minutes until the beans are soft.
  • Finely shred the kale leaves and add to the soup and allow to slightly wilt.
  • Serve with some crusty bread!
Keyword Gluten Free, lunch
Chorizo, White Bean and Kale Soup
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