First time I made this soup I did it without the white beans and saffron but I felt in need something, my boyfriend suggested the beans – perfect, and I added Saffron; I think it’s about right now. This soup would be great to get lots of super healthy kale into a loved one who might prefer lots of sausage =). The sausage I used is McLean’s Organic Chorizo Pork Sausage. If I need a processed meat that I can’t get from my butcher I like to use Mclean Organic Foods. Their deli line is made from meat that was produced without growth hormones, antibiotics, and from farms that meet an animal welfare criteria. Their products are free of common allergens, food additives and are organic too!
Large heavy bottomed soup pot
3 tablespoons Sunflower Oil
1 large Onion, finely chopped
3 cloves Garlic, pressed
2 lbs Yukon Potatoes, thinly sliced
10 cups Broth
1 can, White Beans
1 lb Chorizo Pork Sausage, cut into 1/2-inch pieces
1 tablespoon Paprika
Pinch Saffron Threads
1-2 bunches Lacinato/Dinosaur Kale, center ribs discarded and leaves cut crosswise into thin slices
Sea Salt and Pepper to taste
Cook onion with oil in heavy bottom pot over moderate heat until translucent and just golden.
Add garlic and sliced potatoes and cook, stirring occasionally for 4 minutes.
Add broth and sea salt to taste and simmer until potatoes are tender, about 15 minutes.
Meanwhile, sauté chorizo in skillet over moderately high heat until browned. Transfer to paper towels to drain.
Coarsely mash potatoes in soup with a potato masher. Stir in white beans, chorizo, paprika, saffron and simmer 5 minutes. Stir in kale and simmer until just tender.
Adjust seasoning to taste.