"This is a Rachel Ray recipe that has been adapted to my own taste. As a matter of fact, I just use it as a guide, as this soup is prepared differently each and every time! One of my favorite edits is to brown and crumble one hot Italian sausage, and brown 2 boneless chicken thigh chunks, instead of the chorizo."

Original is 6 servings

Metric US

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Step by Step Method

Step 1

Heat the olive in a soup pot over medium high heat. Add the sliced chorizo and let it brown a little bit. Remove to a dish and set aside. Add the potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Step 2

Add the garlic, bay leaves, and kale to the pot. Cover and wilt greens for about 5 minutes, adding a little bit of water if necessary. Season with salt and pepper.

Step 3

Add the beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.