Name: Kale and White Bean Soup
Cook time: 10 minutes
Total time: 35 minutes
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil; 1/2 small onion, chopped; 1 garlic clove, finely chopped; 2 ounces cured Spanish chorizo, casing removed if needed, thinly sliced; 1 small bunch Tuscan kale, center ribs and stems removed, leaves coarsely chopped; 1 14.5-oz can cannellini (white kidney) beans, drained; 4 cups low-sodium chicken broth; Kosher salt, fresh ground pepper; 1/2 cup chopped fresh flat-leaf parsley leaves; Lemon wedges (for serving)

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You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Recipe notes