Serve with Portuguese rolls, which are slightly sweet, and butter, or any crusty bread and butter.
- 2 tablespoons EVOO
- 3/4 pound Spanish chorizo, diced
- 2 carrots, chopped
- 2 ribs celery from the heart, chopped
- 1 onion, chopped
- 3 to 4 cloves garlic, chopped
- 1 red Fresno chile, seeded and chopped
- Salt and pepper
- 2 russet (baking) potatoes, peeled and chopped
- 2 (14.5-ounce) cans stewed tomatoes
- 1 (15-ounce) can garbanzo beans, (chickpeas), rinsed and drained
- 4 cups chicken stock
- 1 small bunch lacinato kale (also called black, Tuscan, or dinosaur kale), stemmed and finely chopped
- 2 tablespoons chopped fresh thyme
- 1 large bay leaf
In a soup pot, heat the EVOO (2 turns of the pan) over medium-high heat. Add the chorizo and render for 2 to 3 minutes. Add the carrots, celery, onion, garlic, chile, and salt and pepper to taste and let sweat out a few minutes partially covered. Add the potatoes, stir a couple of minutes more, then add the stewed tomatoes, breaking them up a bit with a spoon.
Add the garbanzos, stock, and 2 cups water and bring to boil. Add the kale, thyme, bay leaf, and some black pepper. Bring to a bubble, reduce to a simmer, and cook 30 to 40 minutes to thicken. Adjust the seasonings and serve.
– from the book, “My Year in Meals”, by Rachael Ray