Ingredients
1 tablespoon olive oil
1/2 small onion, chopped
1 garlic clove, finely chopped
2 ounces cured Spanish chorizo, casing removed if needed, thinly sliced
1 small bunch Tuscan kale, center ribs and stems removed, leaves coarsely chopped
1 14.5-oz can cannellini (white kidney) beans, drained
4 cups low-sodium chicken broth
Kosher salt, fresh ground pepper
1/2 cup chopped fresh flat-leaf parsley leaves
Lemon wedges (for serving)
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic, and chorizo and cook, stirring occasionally, until onion is soft and chorizo is golden, 6-8 minutes. Add kale and cook, tossing occasionally, until wilted, about 3 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer until flavors meld , 15-20 minutes; season with salt and pepper. Divide soup among bowls, top with parsley, and serve with lemon wedges alongside for squeezing over.
