Tuscan Soup with Kale & Chorizo

Instructions

1. Prepare the Vegetables

   10 min hands-on

   • Finely dice the onion, carrot, and celery. Set aside.
   • Wash and halve the tomatoes. Remove the kale leaves from their stems, tear into bite-sized pieces, and rinse thoroughly.

2. Sauté the Aromatics

   1 min hands-on12 min waiting

   • Heat olive oil in a large saucepan over medium heat.
   • Add diced onion, carrot, celery, and rosemary. Stir occasionally and cook for 12–15 minutes until softened and fragrant. Add a splash of water if needed.

3. Cook the Chorizo

   1 min hands-on5 min waiting

   • Add chorizo to the pan, breaking it apart with a spoon. Cook for 3–4 minutes until oils release and chorizo crisps slightly.
   • Stir in tomato sauce and cook for an additional 2 minutes.

4. Break Down the Tomatoes

   1 min hands-on5 min waiting

   • Add halved tomatoes to the pan. Cook for 5–6 minutes, stirring occasionally, and mash with a spoon to create a chunky sauce.

5. Simmer the Soup

   1 min hands-on2 min waiting

   • Pour in chicken stock and bring to a simmer. Stir in drained pinto beans. Season lightly with salt and black pepper.

6. Add the Pasta

   7 min waiting

   • Stir dry pasta into the soup and cook for 7–8 minutes until nearly al dente. Stir occasionally.

7. Incorporate the Kale

   3 min waiting

   • Add kale leaves to the pot. Stir well and simmer for 3–4 minutes until kale is wilted and tender.

8. Final Seasoning and Serving

   3 min hands-on

   • Taste and adjust seasoning with salt and black pepper.
   • Ladle soup into bowls and garnish with Parmesan cheese. Serve immediately.
   • Cooking tips:
   • For a silkier texture, cook the soup gently and avoid letting it boil aggressively.
   • If the soup thickens too much during cooking, add a splash of hot water or additional chicken stock to loosen it to your desired consistency.
   • Use freshly grated Parmesan for the best flavor; pre-grated varieties may not melt as smoothly.
   • Leftovers can be stored in an airtight container in the fridge for up to 3 days—reheat gently on the stovetop, adding water or stock as needed to refresh the texture.