1. Saute veggies in a large potand remove them.2.Saute the chorizo Dice zucchini while chorizo browns.3. Saute greens until wilted.4. Add chorizo and vegetables back in
and add the stock.6. After simmering, add pasta and cook till al dente.
CHORIZO & GREENS SOUP
Yields: 4 servings
This is a great hearty soup I came up with the other day in able to make use of some frozen chorizo I found in the freezer and some beautiful purple kale & swiss chard I had just purchased at the Farmer's Market. I had tied a tasty soup the other day at school that utilized bacon and collards so I decided to make something similar only with my own twist and tastier ingredients!
2-3 slices bacon, sliced into thin strips
¼ yellow onion, diced
¼ yellow (or any other color) bell pepper, diced
1/2 cup sliced leeks, cleaned**
2 garlic cloves, minced
4 chorizo sausages, casing removed, diced
¼ cup white wine
1 zucchini, small dice (skin on)
1 bunch* Swiss chard, stems removed, roughly chopped
1/3 bunch* purple kale, stems removed, roughly chopped
1 cup chicken stock (you can buy this at the store now - try Swanson's version)
3 cups chicken broth
1 ear of corn, removed from husk
1 can diced tomatoes
1 Parmesan cheese rind, optional
3/4 cup mini shells or other small pasta
salt and pepper, to taste
extra parmesan cheese, shredded
This dish tastes even better the next day, after all of the flavors get a chance to marry!!
* When measuring the greens (since they will wilt down significantly), use around 1.5 - 2 cups each, stems removed, raw.
** Sometimes leeks hold dirt between their leaves - to wash, slice and then place in a bowl of water for 5 minutes until the dirt settles to the bottom or clean each leaf individually.