White Bean With Kale And Chorizo

Prep Time: 1/2 hours 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

 * 3/4 lb dried white beans
 * 8 1/2 cups chicken stock
 * 1 bay leaf
 * Pinch saffron threads
 * 2 Tbsp extra-virgin olive oil
 * 3/4 lb Spanish Chorizo sausage cut into 1/2 inch pieces
 * 1 large onion, finely chopped
 * 4 garlic cloves, finely minced
 * 1 red bell pepper, finely diced
 * 1 Tbsp sweet paprika
 * 3/4 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. Cook partially covered, stirring often and adjusting heat to keep it at a slow steady simmer until the beans are tender. Approximately 2 hours.
 * 3) Remove and discard the bay leaf. Soak the saffron in the remaining 1/2 cup chicken stock.
 * 4) 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 and transfer to a plate.
 * 5) Add the onion and cook until softened; add garlic and cook 1 minute.
 * 6) Stir in red pepper and paprika, cook 2 minutes
 * 7) Transfer the contents to the pot with beans. Stir in saffron with the cooking liquid, the chorizo and kale.
 * 8) Bring back to simmer and cook just until the kale is wilted.
 * 9) Season with salt and pepper, stir in the vinegar
 * 10) Serve hot