Kale, White Bean and Chorizo Purée
Cuisine
Veggies
Ingredients
1
tbsp
olive oil
1/2
small
onion
chopped
1
garlic clove
finely chopped
2
oz
cured spanish chorizo
casings removed, thinly sliced
1
bunch
kale
center ribs and stems removed
1
cup
cannellini beans
drained
1
cup
veggie broth
chopped
Parsley
to taste
pinch
salt
to taste
pinch
pepper
to taste
Instructions
Put the kale, onions, beans and chorizo into the steam basket.
Pour water into the tank (level 3) and start the cooking process.
Transfer all of the cooked ingredients into the blending bowl and add the garlic, salt, pepper, olive oil, parsely and veggie broth.
Pulse to blend, bringing the purée to the desired consistency.
Top with chorizo and/or parsley as desired.
Recipe Notes
As always, please check with your pediatrician before introducing new foods to your baby.