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Rachel Ray's Portugese Chorizo Kale Soup

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Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound chorizo, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 large Yukon gold potatoes, peeled & cubed
  • 8 cups chicken or vegetable broth
  • 1-2 bay leaves
  • 1 bunch kale, chopped
  • 1 can garbanzo beans (15 oz), drained and rinsed
  • Salt and pepper to taste
  • 1/2 teaspoon crushed red pepper flakes Optional

Instructions
 

Step 1: Sauté the Potatoes and Onions

  • In a large pot, heat the olive oil over medium heat. Add the sliced onions and cubed potatoes. Cover and cook until browned, stirring occasionally, about 5 minutes.

Step 2: Add the Aromatics

  • Add the garlic, bay leaves, and kale to the same pot. Cover and wilt the greens for about 2 minutes. The garlic will become fragrant and add a delicious aroma to the soup.

Step 3: Add the Other Ingredients

  • Add the beans, tomatoes, chorizo, and broth to the pot and bring the soup to a full boil. Then reduce the heat to medium and cook for 5 to 10 minutes or until potatoes are tender. If you prefer a bit of heat, now's the time to add the crushed red pepper flakes.

Step 4: Season and Serve

  • Taste the soup and season with salt and pepper to your liking. Once seasoned, remove the bay leaf and ladle the soup into bowls. Serve with a slice of crusty bread for dipping, and enjoy!