Ingredients

• 2 tablespoons olive oil, plus some for drizzling
• One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons
• 2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices
• Salt and pepper
• 1 teaspoon smoked sweet paprika (1/3 palmful)
• 3 to 4 cloves garlic, peeled and thinly sliced
• 2 bay leaves
• 1 large onion, quartered lengthwise then sliced 1/4-inch thick
• 1 bundle Tuscan kale, stemmed and thinly sliced or chopped
• 4 cups chicken stock
• One 28-ounce can stewed tomatoes
• One 14.5-ounce can chickpeas, drained
• 4 Portuguese rolls, toasted

Instructions

1. Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
2. Get Rachael's shopping list for this episode's recipes here.