Chorizo, Kale and Cannelini Soup

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



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