Paprika-pinto Bean Soup With Collard Greens

2 tablespoons extra-virgin olive oil, plus more to serve

2 medium yellow onions, finely chopped

Kosher salt and ground black pepper

4 ounces Spanish chorizo, quartered lengthwise and cut into ½-inch pieces

¼ cup tomato paste

2 tablespoons sweet paprika

Two 15½-ounce cans pinto beans OR pink beans, rinsed and drained

1 bunch collard greens OR lacinato kale, stemmed, leaves chopped

In a large Dutch oven over medium, heat 2 tablespoons oil until shimmering.
Add the onions and ½ teaspoon salt; cook, stirring occasionally, until lightly browned, about 10 minutes.
Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and slightly sticks to the pan, about 2 minutes.
Add the paprika, beans, collard greens and 8 cups water.
Bring to a boil over medium-high, then cover, reduce to low and simmer, stirring occasionally, until the greens are very tender, about 30 minutes.
Off heat, taste and season with salt and pepper.
Serve drizzled with additional oil.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇪🇸Spanish

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m