Kale and Chickpea Soup

• 1 medium onion, chopped (1 cup)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 teaspoon salt
• 18 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 large boiling potato, peeled and cut into 1/2-inch pieces (3/4 lb)
• 34 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)
• 3 12 cups reduced-sodium chicken broth (28 fl oz)
• 2 cups water
• 1 (14 ounce) can chickpeas, rinsed and drained
• 14 lb spanish chorizo, casing discarded and sausage cut into 1/4-inch dice (cured spiced pork sausage)

1. Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes.
2. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes.
3. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes.
4. Discard bay leaf and season with salt and pepper.

onion, garlic, bay leaf, salt, black pepper, extra virgin olive oil, boiling potato, kale, chicken broth, water, chickpeas, spanish chorizo

Taken from www.food.com/recipe/kale-and-chickpea-soup-331754 (may not work)