Prep Time: 10 minutes | Cook Time: 20 minutes
- 2 Tbsp olive oil
- 3 yukon gold potatoes, peeled and diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 lb kale, chopped
- 1 15-oz can chickpeas
- 1 can diced tomatoes
- 6 cups chicken broth
- 1 lb diced chorizo
- salt and pepper to taste
In a heavy-bottomed dutch oven, heat the olive oil over medium-high heat. Add the potatoes and the onion and cook for about 5 minutes. Add garlic, kale and cover, letting the kale wilt for about 4 minutes. Add in the chickpeas, tomatoes, chicken broth, and sausage and bring to a boil.
Reduce heat to medium and cook until potatoes are tender, about 10 minutes. Season with salt and pepper and serve.
Use the dried chorizo sausage for this recipe, not the fresh sausage.
Serve this soup with a piece of crusty bread.
Serve this Kale and Chorizo Soup with a Pear Mojito.