White Bean, Kale and Chorizo Soup

Serves 5-6


1 (14 oz) can of great northern or cannelini beans
6 cups chicken stock, (preferably homemade)
1 bay leaf, preferably Turkish
Kosher salt
Pinch saffron threads, soaked in 1 tsp. of warm water
2 tablespoons extra-virgin olive oil
3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice
1 large onion, finely chopped
4 garlic cloves, minced
1 large red bell pepper, finely diced
1 tablespoon sweet paprika
1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped Freshly ground black pepper
Sherry vinegar, to taste


Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then add beans into the pot. Add chicken stock. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5-7 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.