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Spanish Chorizo, Kale and Cranberry Bean Soup with Oven-Dried Tomato-Garlic Toast (Bobby Flay) Recipe

Spanish Chorizo, Kale and Cranberry Bean Soup with Oven-Dried Tomato-Garlic Toast (Bobby Flay) Recipe

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Spanish Chorizo, Kale and Cranberry Bean Soup with Oven-Dried Tomato-Garlic Toast (Bobby Flay)

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Ingredients

Count

Nutrition

1484

Calories

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Ingredients:

Serving

8 oz spanish chorizo, cut into
1/4 -inch-thick slices
4 cloves garlic, coarsely chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 large spanish onion, finely chopped
8 oz kale, stemmed and leaves coarsely chopped
8 cups chicken stock
1 cup white wine
2 tsp kosher salt
2 cups dried cranberry beans or pinto beans, soaked overnight
olive oil, for drizzling
3 plum tomatoes , sliced 1/8-inch thick horizontally
1/2 cup olive oil
4 cloves garlic
12 slices of french baguette , sliced into 1/3-inch thick slices on the bias
salt and freshly ground pepper
2 tbsp finely chopped fresh oregano

Directions:

Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
Ladle the soup into bowls and drizzle with olive oil.
Preheat oven to 200 degrees F. Place sliced tomatoes on a baking sheet lined with parchment paper. Place tomatoes in the oven and bake in the oven for 6 to 8 hours or until the tomatoes are dried and have lost all of their moisture. Heat oil in a small saucepan over low heat. Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees. Brush the bread on both sides with the garlic oil. Place a slice of tomato on each piece of bread, season with salt and pepper and sprinkle with some of the oregano. Bake in the oven for 5 to10 minutes, until the bread is lightly golden brown.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1484.05 Kcal (6213 kJ)
Calories from fat	432.42 Kcal
		% Daily Value*
Total Fat	48.05g	74%
Cholesterol	18.94mg	6%
Sodium	3151.73mg	131%
Potassium	2702.72mg	58%
Total Carbs	196.81g	66%
Sugars	14.62g	58%
Dietary Fiber	34.4g	138%
Protein	60.81g	122%
Vitamin C	85.7mg	143%
Vitamin A	0.7mg	25%
Iron	6.1mg	34%
Calcium	291.7mg	29%

Amount Per 100 g
Calories	140.39 Kcal (588 kJ)
Calories from fat	40.91 Kcal
		% Daily Value*
Total Fat	4.55g	74%
Cholesterol	1.79mg	6%
Sodium	298.15mg	131%
Potassium	255.68mg	58%
Total Carbs	18.62g	66%
Sugars	1.38g	58%
Dietary Fiber	3.25g	138%
Protein	5.75g	122%
Vitamin C	8.1mg	143%
Vitamin A	0.1mg	25%
Iron	0.6mg	34%
Calcium	27.6mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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