White Bean, Chorizo, and Broccoli di Rape Soup

Name: White Bean, Chorizo, and Broccoli di Rape Soup
Yield: Makes 8 cups (2 l); 6 first-course servings
Ingredients: Freshly ground black pepper, to taste; Kosher salt, to taste; 2 medium bunches broccoli di rape, stems cut off, yellow and wilted leaves discarded, tops and leaves only, and cut across into ½ inch (1-cm) pieces; 2 medium heads garlic, smashed and peeled; 1 tablespoon olive oil; 8 cups (2 l) Enriched Pork Stock, Basic Chicken Stock, or commercial chicken broth; 1 pound (450 g) small white beans or dried baby lima beans, soaked according to one of the methods and drained; 2 links (150 g) chorizo, cut across into thin slices

Preparation info

Makes 8 cups 2 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

If my friends are squeamish about whole cloves of garlic, I mash the cloves against the side of the pot just before serving. They will flavor and thicken the soup. This is the kind of soup my grandmother would have made if she had been a good cook—it can always be thinned with a little water to serve a larger crowd.

Ingredients

1 tablespoon olive oil
2 medium heads garlic, smashed and peeled
8

Starter
Spicy
Soup

Method

In a medium stockpot, warm the oil over low heat. Stir in the garlic and cook, stirring frequently, until it turns translucent and soft but not brown, about 10 minutes. Stir in the stock and beans. Bring to a boil. Lower the heat and simmer, covered, until the beans are tender, about 1 hour.

Meanwhile, in a large frying pan, cook the chorizo over medium heat, stirring, until it changes