White Bean With Kale And Chorizo

Prep Time: ½ hour while beans cook

Cook time: 2 hours

Serves: 4-6

Description
This soup is a winter staple in our home. It is full of flavor and warmth you through and through.

Ingredients

 * ¾ lb dried white beans
 * 8½ cups chicken stock
 * 1 bay leaf
 * pinch saffron threads
 * 2 tbsp extra-virgin olive oil
 * ¾ lb Spanish chorizo sausage cut into ½ inch pieces
 * 1 large onion, finely chopped
 * 4 garlic cloves, finely minced
 * 1 red bell pepper, finely diced
 * 1 tbsp sweet paprika
 * ¾ lb kale, stemmed and chopped coarsely
 * fresh ground black pepper
 * sherry vinegar to taste

Directions

 * 1) Place the beans in a large pot pour in 8 cups chicken stock and bring to a boil.
 * 2) Reduce heat, add bay leaf and pinch of salt.
 * 3) Cook partially covered, stirring often and adjusting heat to keep it at a slow steady simmer until the beans are tender. Approximately 2 hours.
 * 4) Remove and discard the bay leaf.
 * 5) Soak the saffron in the remaining ½ cup chicken stock.
 * 6) Heat the oil in a large skillet over medium-high heat.
 * 7) Add the chorizo and cook, stirring often, until lightly browned. About 5 minutes.
 * 8) Use a slotted spoon and transfer to a plate.
 * 9) Add the onion and cook until softened; add garlic and cook 1 minute.
 * 10) Stir in red pepper and paprika, cook 2 minutes.
 * 11) Transfer the contents to the pot with beans.
 * 12) Stir in saffron with the cooking liquid, the chorizo and kale.
 * 13) Bring back to simmer and cook just until the kale is wilted.
 * 14) Season with salt and pepper, stir in the vinegar.
 * 15) Serve hot.