Ingredients

• 8 ounces Spanish chorizo, cut into
• 1/4-inch-thick slices
• 4 cloves garlic, coarsely chopped
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 large Spanish onion, finely chopped
• 8 ounces kale, stemmed and leaves coarsely chopped
• 8 cups chicken stock
• 1 cup white wine
• 2 teaspoons kosher salt
• 2 cups dried cranberry beans or pinto beans, soaked overnight
• Olive oil, for drizzling
• Active Time: 45 minutes
• Total Time: 9 hours 45 minutes (includes soaking time)

Instructions

1. Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
2. Ladle the soup into bowls and drizzle with olive oil.