St. John'S Club Kale Soup

• 2 Tbsp. olive oil
• 1 lb. chorizo sausage, cut crosswise into 1/2-inch thick slices
• 1 large yellow onion, chopped
• salt and freshly ground black pepper to taste
• 6 to 8 garlic cloves, minced
• 1/4 c. chopped fresh parsley leaves
• 1/4 lb. dried navy white beans, rinsed, sorted over, soaked overnight in water to cover and drained
• 1/4 lb. dried red beans, rinsed, sorted over, soaked overnight in water to cover and drained
• 6 qt. chicken stock or broth
• 2 bay leaves
• 1/4 tsp. dried thyme
• 1/4 tsp. red pepper
• 2 large potatoes (Idaho), peeled and diced
• 1 bunch kale, well washed, stemmed and torn into bite-size pieces
• 1/2 c. chopped fresh mint leaves
• 1 loaf crusty French or Portuguese bread

1. Heat the olive oil in a heavy 8-quart stockpot over high heat. Add the sausage and onion; season with salt and pepper. Cook, stirring, for 2 minutes. Add the garlic, parsley and beans. Cook, stirring, for 2 minutes. Add the chicken stock and bring to a boil. Add the bay leaves, thyme and the crushed red pepper. Season again with salt and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale; season with salt and pepper. Continue to simmer for another 30 minutes. Skim off any fat that rises to the surface. Remove the bay leaves.

olive oil, chorizo sausage, yellow onion, salt, garlic, parsley, dried navy white beans, red beans, chicken stock, bay leaves, thyme, red pepper, potatoes, kale, mint leaves, crusty

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126598 (may not work)