Ingredients
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2 tablespoons olive oil
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3 medium potatoes, peeled and diced
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4 -6 garlic cloves, chopped
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2 bay leaves
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1 lb kale, coarsely chopped
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1 (15 ounce) can garbanzo beans (chick peas) or 1 (15 ounce) can cannellini beans, drained and rinsed
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1 (15 ounce) can diced tomatoes
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1 lb diced chorizo sausage
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4 cups chicken broth or 4 cups stock
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coarse salt and pepper
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2 medium onions, chopped
Instructions
- Heat the olive in a pot over medium high heat.
- Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale to the pot.
- Cover pot and wilt greens for about 5 minutes. Season with salt and pepper.
- Add beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil.
- Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.