1 lb chorizo sausage
5 mild Italian sausage links
1 medium onion diced
6 cups chicken stock
2 cans great northern beans
1 tbsp cumin
1 tbsp oregano
4 cups chopped kale stems removed
Red pepper flakes for heat
1 cup Grated Parmesan for serving
1 baguette sliced and toasted for crostini’s
Direction:
First dice onions and add to a sauté pan. Drizzle with a little olive oil and then sauté in medium night heat for 3-4 minutes. Add in ground chorizo and then cut sausage links into chunks and add to pan also. Brown chorizo and sausage about 5-7 minutes. Then pour into a stick pot, add chicken stock, cumin, oregano and beans. Bring to a boil and boil for 7-10 minutes. Add in the chopped kale and boil until kale is tender. Slice the baguette while soup is boiling and drizzle with olive oil place into oven at 425 degrees for 5-7 minutes until they start to brown and are crispy. Remove from oven and place aside until ready to serve. To serve place soup into bowl and top with 2-3 crostini’s and then top with grated Parmesan cheese. Enjoy!