32ouncesGreat Northern white beans((2) 15.5-ounce cans) drained and rinsed
2cupsvegetable broth
32ounceschicken broth
2cupswater
1pinchsaffron threads
1bay leaf
2tablespoonsextra-virgin olive oil
¾poundSpanish chorizo sausagescut into ½-inch pieces
1largeonionfinely chopped
4garlic clovesminced
1largered bell pepperfinely diced
Kosher salt and freshly cracked black pepperto taste
1tablespoonsmoked paprikaMUST SAY "SMOKED"
¾poundkalesmall bunch, tough stems removed, washed well, and coarsely chopped
red wine vinegarto taste, for serving (optional)
Instructions
Heat the oil in a large dutch oven or skillet over medium-high heat. Add the chorizo and cook until browned, do not overcrowd the pan.Once the sausages have browned, remove and allow them to drain on paper towels.Drain excess grease from the pan (if needed), but leave about a tablespoon or so in the pan.
Add the onions, into the same pot. Cook, stirring often until lightly browned, about 5 to 7 minutes.
Add in the garlic and cook 1 minute longer. Then add bell peppers; cook for 2 minutes longer.
Next, add the cooked sausage, smoked paprika, and the drained beans to the pot. Then stir in the vegetable broth, chicken broth, water.
Bring the pot to a boil, over medium-high heat. Then reduce the heat and simmer stirring occasionally.
When the broth is warm, ladle ½ cup of the hot broth into a cup or mug. Stir in the saffron threads and allow to steep in the warm broth for about 5 minutes, while continuing to simmer the soup.
After 5 minutes, stir in the saffron, the soaking liquid and bay leaf to the pot of soup.
Cover and continue to simmer for about 20 to 30 minutes.
About 15 minutes before you are ready to serve the soup, add in the kale and bring the pot back to a simmer. Cook until the kale becomes wilted; about 5 minutes.
Remove the bay leaf before serving and season with salt and pepper, to taste if needed.
Serve this soup hot with a few splashes of red wine vinegar, to taste.
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