Pinto Beans Roast Peppers Kale Soup
Details
- Servings: 5
- Calories: 241
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Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 cups pinto beans, cooked and unsalted
- 1/4 medium red onion, large chop
- 1/2 poblano pepper, cut lengthwise and then cut in half
- 1 anaheim pepper, cut lengthwise and then cut in half
- 1 red jalapeno pepper, seeded, cut lengthwise and cut in half
- 3 stems of green curly kale, roughly chopped
- 6 cups water or stock
- 4 tablespoons Scant spicy chorizo
- 1/4 cup extra virgin olive oil
- 1 tablespoon salt
- 1 1/2 teaspoons cumin
Instructions
Place peppers on an oven sheet and roast for 10 minutes.
Heat olive oil in a Dutch oven (or large pot) on medium.
Add the chorizo and break apart with cooking utensil.
Add the onion and peppers and cook for 6-8 minutes, stirring to prevent sticking.
Add the pinto beans, kale, and salt.
Serve alone or with a small amount of grated ricotta salata.
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