2 tablespoons olive oil
1 cup minced red onion
1 tablespoon minced garlic
4 oz. Chopped Spanish chorizo
1 tsp. freshly ground black pepper
1 quart chicken stock
2 cans Cannelini beans, rinsed and drained
4 cups chopped kale
Heat olive oil over medium heat in a large pot.
Sauté onion until translucent. Then add the garlic.
Add the chopped chorizo and sauté for a couple of minutes.
Season with the pepper, then add the stock.
Bring to a boil, then add the beans.
Simmer 10 minutes, then add the kale.
Serve with crusty bread.
Yields: 4 servings