Serves: 6-8

Time: 60 minutes

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, chopped
• 1/2 lb chorizo, casing removed and diced
• 3 medium white waxy potatoes, washed and diced
• 4 -5 cloves garlic, chopped
• 1 (15-oz) can garbanzo beans/chick peas, drained and rinsed
• 2 bay leaves, dried
• 1 can diced or chopped tomatoes
• 2 qts (8 cups) chicken stock
• 1 lb kale, coarsely chopped
• salt and pepper

Instructions

1. Heat oil in a large pot over medium high head. Add onions and chorizo and cook 3 minutes, or until onions are translucent and chorizo is crispy.
2. Add potatoes. Cover and cook 5 minutes, stirring occasionally.
3. Add garlic and beans. Season with salt and pepper. Cook 3 minutes.
4. Add bay leaves, tomatoes, stock, and bring soup to a full boil. Reduce heat to medium and cook covered for 30 minutes.
5. Remove bay leaves and add kale. Cook covered for another 15 minutes. Season with salt and pepper to taste.
6. Serve soup with crusty bread or garlic Parmesan toasts.

Recipe adapted from Rachael Ray's 30 Minute Meals by Molly Shibley, mollydoesadulting.com