Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp | olive oil |
| 1 lb | Chorizo sausage, cut into 1/2-inch thick slices |
| 1 large | yellow onion, chopped |
| Salt and freshly ground pepper to taste | |
| 6-8 cloves | garlic, to your taste, minced |
| 1/4 cup | fresh parsley, chopped |
| 1/4 lb | dried navy white beans, rinsed, sorted over, soake |
| 1/4 lb | dried red beans, rinsed, sorted over, soaked overn |
| 16 cups | chicken broth or canned chicken broth |
| 2 | bay leaves |
| 1/4 tsp | dried thyme |
| 1/4 tsp | crushed red pepper |
| 2 large | potatoes, peeled and diced |
| 1 bunch | kale well washed, stemmed and torn into bite-size |
| 1/2 cup | fresh mint leaves, chopped |
Directions
1. Heat the olive oil in a heavy 8-quart stockpot over high heat. Add the sausage and the onion, season with salt and pepper. Cook, stirring, for 2 minutes. Add the garlic, parsley and beans and cook, stirring for 2 minutes. Add the chicken stock and bring to a boil.
2. Add the bay leaves, thyme and crushed red pepper. Season again with salt and pepper. Reduce heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours.
3. Add the potatoes and kale, season with salt and pepper, and continue to simmer until the potatoes are tender, about another 30 minutes. Skim off any fat that rises to the surface. Remove the bay leaves.
4. To serve, pour soup into individual soup bowls and garnish each with a tablespoon of the mint. Allow the mint to steep for about 1 minute before serving with crusty bread.
Source: Emeril's TV Dinners by Emeril Lagasse, 1998.