Ingredients: 2 tablespoons olive oil, plus some for drizzling
One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons
2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices
Salt and pepper
1 teaspoon smoked sweet paprika (1/3 palmful)
3 to 4 cloves garlic, peeled and thinly sliced
2 bay leaves
1 large onion, quartered lengthwise then sliced 1/4-inch thick
1 bundle Tuscan kale, stemmed and thinly sliced or chopped
4 cups chicken stock
One 28-ounce can stewed tomatoes
One 14.5-ounce can chickpeas, drained
4 Portuguese rolls, toasted
Directions:
- Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate.
- Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally.
- Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so.
- Serve with the Portuguese rolls drizzled with some oil.
