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.
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