The St. John's Athletic Club was a favorite hangout of Emeril Lagasse and his parents. He was inspired to create this kale and bean soup by Ines de Costa, the chef and owner of the club, who makes a great one with red and white dried beans. Warming Soup Recipes

November 2000


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat the olive oil in a stockpot. Add the chorizo and onion and cook over high heat, stirring, until the onion is softened, about 3 minutes. Add the garlic and parsley and cook, stirring, for 2 minutes. Add the chicken stock, water, red and navy beans, bay leaves, thyme and crushed red pepper and bring to a boil. Cook over moderate heat until the beans are tender, about 1 1/4 hours.

  • Add the potatoes and kale to the stockpot, season with salt and pepper and cook over moderate heat, stirring occasionally, until the potatoes are tender, about 30 minutes. Remove the bay leaves. Serve the soup in deep bowls with plenty of crusty bread.

Make Ahead

The soup can be refrigerated for up to 3 days.


Chorizo is the more widely available Spanish version of the sausage known in Portuguese as chouriço.

Suggested Pairing

This rustic, stew-like soup goes best with a juicy, inexpensive red with fresh berry and pepper flavors, from Portugal.