2 ounces finely chopped spanish chorizo sausage
1 cup chopped onion
3 cloves minced garlic
3 cups fat-free, low-sodium chicken broth
2 (15-ounce) cans of cannellini beans, rinsed and drained
4 cups chopped kale
1/2 tsp ground black pepper
Heat a large saucepan over medium-high heat. Sauté chorizo for 1 minute. Add onion and garlic; sauté until tender. Add the chicken broth and beans to the pan; bring to a boil. Stir in kale and black pepper.
Cook for 6 minutes.
Makes 4 servings.
Nutrition Facts (per serving)
Recipe courtesy of Cooking Light