Kale And White Bean Soup

• 1 tablespoon olive oil
• 1/2 small onion, chopped
• 1 garlic clove, finely chopped
• 2 ounces cured Spanish chorizo, casing removed if needed, thinly sliced
• 1 small bunch Tuscan kale, center ribs and stems removed, leaves coarsely chopped
• 1 14.5-oz can cannellini (white kidney) beans, drained
• 4 cups low-sodium chicken broth
• Kosher salt, fresh ground pepper
• 1/2 cup chopped fresh flat-leaf parsley leaves
• Lemon wedges (for serving)

1. Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic, and chorizo and cook, stirring occasionally, until onion is soft and chorizo is golden, 6-8 minutes. Add kale and cook, tossing occasionally, until wilted, about 3 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer until flavors meld , 15-20 minutes; season with salt and pepper. Divide soup among bowls, top with parsley, and serve with lemon wedges alongside for squeezing over.

olive oil, onion, garlic, cured spanish, kale, cannellini, lowsodium, kosher salt, parsley, lemon wedges

Taken from www.epicurious.com/recipes/member/views/kale-and-white-bean-soup-52585711 (may not work)