2 tablespoons extra-virgin olive oil (EVOO)
1 pound chorizo, casing removed and diced (I intend to use 1/2 lb of vegetarian sausage crumbles and add extra garbanzos instead).
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 (if using vege-meat, dont add till later) 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.