Kale-and-Chorizo Soup

By á-4084

Ingredients

• 1 1/2 tablespoons olive oil
• 2 cups chopped yellow onion
• 6 garlic cloves, minced
• 7 ounces dry-cured Spanish chorizo, diced
• 6 cups unsalted chicken stock (such as Swanson)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1 pound small red potatoes, quartered
• 1 (14.5-oz.) can unsalted diced tomatoes, drained
• 12 ounces curly kale, tough stems removed, leaves torn

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

Heat oil in a Dutch oven over medium. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo; cook, stirring occasionally, 3 minutes. Add stock, salt, pepper, potatoes, and tomatoes; increase heat to high. Bring to a boil. Partially cover pan, reduce heat to medium-low, and simmer 15 minutes. Stir in kale; simmer until potatoes are tender and kale softens, about 5 minutes.