Ingredients
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound chorizo, casing removed and diced
  • 3 medium-size white, waxy potatoes, like Yukon Golds, peeled and cut into chunks
  • 2 medium onions, chopped
  • 4 to 6 cloves garlic, chopped
  • 2 bay leaves, fresh or dried
  • 1 pound kale, stems removed and coarsely chopped
  • Coarse salt and pepper
  • 1 15-ounce can garbanzo beans (aka chickpeas), drained and rinsed
  • 1 15-ounce can diced tomatoes
  • 1 quart chicken broth
  • A loaf of crusty bread, warmed through
Preparation

Heat EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves.

Cook 8 minutes, stirring occasionally. Season with just a little salt and pepper. Add beans, tomatoes and broth to the pot, and bring the soup to a full boil. Add the kale to the pot and wilt the greens, about 2 minutes.

Reduce heat back to medium and cook 5-10 minutes longer, until potatoes are tender. Serve soup with hunks of crusty bread alongside.