1 1/2 cups of white beans, cooked (or 1 14 oz. can, rinsed and drained)
2–4 slices of bacon (optional)
1–2 tablespoons olive oil (as needed, and depending on if you use bacon)
1 cup chopped onion
1 cup shredded carrots
1 cup chopped celery
2–3 large cloves of garlic, peeled and chopped
2 teaspoons dried thyme or 1 1/2 Tablespoons fresh
Smoked paprika to taste; more if you are opting out of meat
red pepper flakes, salt, and black pepper to taste
2 Tablespoons sherry, vermouth, or dry white wine
4 cups chicken or vegetable stock
4–6 ounces chorizo, optional; either sliced or broken up and out of the casing, your choice
3 cups chopped, destemmed kale
1/3 cup grated Parmesan
Drain and rinse the beans, if using canned.
Cook the bacon in a soup pot, if using. When crisp, remove and let drain on paper towel.
If not using bacon, heat the olive oil in a pan. Add the onions to the hot fat, add salt to taste, and cook 2-3 minutes, til beginning to be fragrant. Add celery and cook for 2 more minutes, then carrots. Cook til veggies are beginning to soften but so that the celery and carrots still have some life left in them. Add the garlic and cook 1-2 minutes, until very fragrant.
Stir the thyme, paprika (see note!), red pepper flakes, and salt and pepper to taste. Add the beans and combine. Add the broth.
As the vegetable/bean mixture heats, cook chorizo in a separate pan. When chorizo is done (or after about 10 minutes so flavors can blend), drop in the kale. Let cook approximately 5-10 minutes; kale should be the texture that you like. Taste for seasonings.
If using chorizo, put it in the bottom of the soup bowls. Add soup, sprinkling with Parmesan cheese, crumbled bacon, and additional pepper.
The meatless version benefits from the intense flavor of smoked paprika; you may also want even more garlic. If you are using a very spicy chorizo, add paprika with care.
Keywords: vegetarian, kale, white beans, soup, Spanish, chorizo