Ingredients:

  • 8 oz Spanish chorizo, sliced into rounds
  • 1 lb pork shoulder, cubed
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 cups cooked cannellini beans, rinsed
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 8 cups chicken stock
  • 1 tsp smoked paprika
  • 1 lb turnip greens, stems removed and chopped
  • 1 tbsp lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the sliced chorizo and pork shoulder, sautéing until the pork is browned and the chorizo has released its oil.
  2. Stir in the diced onion and minced garlic, cooking until translucent and fragrant.
  3. Add the smoked paprika and stir for 30 seconds to toast the spice.
  4. Pour in the chicken stock and bring the mixture to a boil.
  5. Add the cubed potatoes and simmer on low for approximately 20 minutes until fork-tender.
  6. Stir in the cooked cannellini beans. Use a spoon to mash a small handful of the beans against the side of the pot to thicken the broth.
  7. While the soup simmers, blanch the turnip greens in boiling water for 2 minutes, then drain and shock in cold water.
  8. Fold the blanched greens into the pot during the last 5 minutes of cooking.
  9. Stir in the lemon juice just before removing from heat to brighten the flavor and preserve the color of the greens.