A hearty soup of white beans, kale, and spicy Portuguese Chourico garnished with parmesan crisps.
Heat skillet over medium heat. Slice chourico into 1/4 inch pieces and saute until caramelized on both sides, approx 7-8 minutes.
Let cool. Chop into bite-size pieces and set aside.
Heat a heavy pan over medium heat. Add a drizzle of oil and onion and saute until translucent. Add garlic and cook for another minute.
Pour the chicken broth into the pot and bring to gentle simmer. Add cannellini beans (with juice), kale and chopped chourico. Simmer for another 15 minutes. Season with freshly ground black pepper.
Ladle into bowls and garnish with parmesan crisps.
Preheat oven to 400 degrees. On a parchment-lined baking sheet, pour 1 tablespoon parmesan cheese into a mound, flattening slightly. Repeat with remaining parmesan cheese. Bake 6-7 minutes or until cheese is melted and lightly golden brown at the edges.
Recipe by My Casual Pantry at https://mycasualpantry.com/white-bean-kale-and-sausage-soup-with-parmesan-crisps/