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Bobby Flay's Spanish Chorizo, Kale and Cranberry Bean Soup
Ingredients
  • 2 cups dried cranberry or pinto beans, picked through
  • 8 ounces Spanish chorizo, cut into¼-inch-thick slices
  • 4 cloves garlic, coarsely chopped
  • 1 large carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 1 large Spanish onion, finely chopped
  • ½ bunch kale (about 8 ounces), stems removed, leaves coarsely chopped
  • 8 cups chicken stock
  • 1 cup dry white wine
  • Kosher salt
  • Olive oil, for drizzling
Steps
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