I use the all beef uncured chorrizo for this soup that I find at the farmer’s market. It crumbles apart beautifully, and releases all it’s fatty goodness. Make sure you wash the kale really well. Sand kind of ruins the soup. 😉
1/2 Cup chorrizo sausage
1 bunch of kale washed well, ribs removed (save for doggie stew!), and well chopped
2 cans white beans, drained and rinsed
1 tsp ground rosemary
2 tsp ground cumin
1 tsp oregano
1 tsp thyme
32 oz chicken or veggie stock
2 Cups water
Render sausage. If using vegetarian sausage, dice is fine and add a little evoo. Saute chopped kale in the rendered sausage until soft and dark, about 12 minutes. Stir in herbs and spices. Stir in water and beans. Simmer uncovered 10 minutes. Add stock and cover. Simmer 30 minutes.
Sprinkle with parmesan or romano cheese to serve.