2 T. 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

 

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.