Adapted from
Makes 6 servings

This soup is quick to make and is easily stretched to make more servings. The Chorizo sausage gives the broth a good base for adding another can of beans or more pasta or a little water.  Serve this with a tossed salad and some warm crusty bread and you’ve got dinner!  It’s great the next day and also freezes well.

1 tablespoon olive oil
1 pound chorizo sausage (fresh not dried)
1 quart chicken broth
1 large onions, roughly diced
4 large potatoes, cubed
1 bunch kale, stemmed washed & chopped, about one pound
1 1/2 cups ditalini pasta (or another small pasta that you like)
1 (15 ounce) cans dark red kidney beans, rinsed and drained
Fresh ground black pepper
Salt to taste

Remove casing from sausage and cut into small bit-sized pieces.

Heat oil in a heavy soup pot; sauté the sausage and the onion just until the fat is rendered, about 3 to 5 minutes.  Drain on paper towels.

Put your sausage and onion back into the pot after draining and add all the other ingredients except for the kale and the pasta. Bring to boil and simmer 10 minutes.

Add kale, and pasta and simmer about 8 minutes until both are tender.  Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.  Serve piping hot.