saute veggies1. Saute veggies in a large potRemove the vegetablesand remove them.saute chorizo2.Saute the chorizo dice zucchiniDice zucchini while chorizo browns.saute the greens3. Saute greens until wilted.add chorizo4. Add chorizo and vegetables back in
add the brothand add the stock.after simmering6. After simmering, add pasta and cook till al dente.
choirzo plated




© 2012
Lauren McElroy

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

  1. In a large pot, render bacon until browned, but not crisp, remove. In bacon fat, on medium heat, add onion, bell pepper, leeks and garlic and sauté until onion is translucent. Remove.
  2. In the same pot, sauté chorizo in a little bit of olive oil until browned. Remove.
  3. Add white wine to deglaze the pan, then add zucchini, swiss chard and purple kale and sauté until wilted.
  4. Stir in the reserved bacon, onion, bell pepper, leek and chorizo. Add the chicken broth and stock, bring to a simmer.
  5. Add the shucked corn, tomatoes and parmesan cheese rind. Bring to a simmer. Adjust seasonings with salt and pepper, if needed.
  6. Cover and simmer until flavors develop (45 mins). Remove lid, raise temp to a boil and add pasta until al dente (according to package directions) if you're liquid is low add more chicken broth, before adding pasta.
  7. Remove the cheese rind and serve with freshly shredded Parmesan cheese and bread.

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.

Chroizo & Greens soup


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