Spicy Cabbage and Chorizo Soup

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large yellow onion, peeled and diced
• 8 ounces cured Spanish chorizo (approximately
• 2 1/2 links), sliced 1/4 inch thick
• 4 cloves garlic, peeled and finely chopped
• 1/4 teaspoon hot red pepper flakes, or more to taste 8 cups water
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 small green or savoy cabbage, cored and thinly sliced
• One 15-ounce can navy or great northern beans
• 1 tablespoon kosher salt, or more to taste
• Freshly ground black pepper
• Juice of 1/2 lemon

Directions

Step 1

Heat the 2 tablespoons of oil in a large stockpot or cast iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1 to 2 minutes.

Step 2

Add the water and potatoes. Increase the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.

Step 3

Add the cabbage and beans and simmer until the cabbage wilts, 5 to 10 minutes. Remove from the heat and season with salt and pepper to taste. Add the lemon juice and taste to adjust seasonings. Ladle into bowls and serve drizzled with additional olive oil.