Spanish Chorizo, Kale and Cranberry Bean Soup

• 2 cups dried cranberry or pinto beans, picked through
• 8 ounces Spanish chorizo, cut into1/4-inch-thick slices
• 4 cloves garlic, coarsely chopped
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 large Spanish onion, finely chopped
• 1/2 bunch kale (about 8 ounces), stems removed, leaves coarsely chopped
• 8 cups chicken stock
• 1 cup dry white wine
• Kosher salt
• Olive oil, for drizzling

1. Put the beans in a pot and cover with 4 cups water.
2. Cover and set aside at room temperature to soak overnight.
3. Drain.
4. Heat a large saucepan over medium-high heat.
5. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes.
6. Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat.
7. (The amount of fat will vary depending on the chorizo that is used.
8. If your chorizo does not render at least 2 tablespoons fat, add some olive oil.)
9. Add the garlic, carrot, celery and onion to the fat in the pan and cook over medium heat, stirring occasionally, until soft, 8 to 9 minutes.
10. Add the kale and cook until slightly wilted, about 2 minutes.
11. Add the stock, wine and 2 teaspoons salt; cover and bring to a boil.
12. Add the cranberry beans and cooked chorizo to the saucepan; lower the heat to a simmer and cook, uncovered, until the beans and kale are soft, about 1 1/2 hours.
13. Ladle the soup into bowls and drizzle with olive oil.
14. Photograph by David Malosh

cranberry, spanish chorizo, garlic, carrot, celery, spanish onion, kale, chicken stock, white wine, kosher salt, olive oil

Taken from www.foodnetwork.com/recipes/bobby-flay/spanish-chorizo-kale-and-cranberry-bean-soup.html (may not work)