Chorizo, White Bean and Potato Soup

Total Time: 35 minutes, Servings: 8

INGREDIENTS:

  • 1 tbsp (15 mL) olive oil
  • 12 oz (340 g) chorizo sausage, cut into bite-size pieces
  • 3 cloves garlic, minced
  • 19 oz (540 mL) white kidney beans, drained and rinsed
  • 1/2 onion, chopped
  • 3 red potatoes, unpeeled, roughly diced
  • 1 tsp (5 mL) Italian seasoning
  • 3 cups (750 mL) Campbell’s® Classic Cream Concentrated Soup Base
  • 3 cups (750 mL) water
  • 1 bunch Swiss chard
  • Pepper, to taste

PREPARATION:

  1. Heat oil in stockpot over medium-high heat. Add chorizo; sauté for a few minutes, stirring occasionally.
  2. Add garlic, kidney beans, onion, potatoes, Italian seasoning, Campbell’s® Classic Cream Concentrated Soup Base and water. Stir well to combine.
  3. Increase heat to high; once it starts to boil, reduce to medium heat. Cook for 10 – 15 minutes or until potatoes are tender.
  4. Meanwhile, removed Swiss chard leaves from stems and tear leaves into bite-size pieces; add to soup. Cook for an additional 10 minutes. Season with pepper to taste.

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