Kale And Chickpea Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped (1 cup)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 large boiling potato, peeled and cut into 1/2-inch pieces (3/4 lb)
• 3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)
• 3 1/2 cups reduced-sodium chicken broth (28 fl oz)
• 2 cups water
• 1 (14 ounce) can chickpeas, rinsed and drained
• 1/4 lb spanish chorizo, casing discarded and sausage cut into 1/4-inch dice (cured spiced lamb sausage)

Recipe

• 1 cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes.
• 2 add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes.
• 3 reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes.
• 4 discard bay leaf and season with salt and pepper.