Portuguese Chorizo and Kale Soup

Food Network, Rachael Ray

Makes 4 servings
    2 tablespoons evoo                                             
    3 med. white potatoes like Yukon gold, peel and dice           
    2 med. onions diced                                            
    4-6 cloves garlic chopped                                      
    2 bay leaves                                                   
    1 pound kale coarse chop                                       
    Salt and pepper                                                
    15 ounces chickpeas drain and rinse                            
    1 can diced tomatoes                                           
    1 pound diced chorizo sausages no casing                       
    1 quart chicken broth                                          
    Bread for dipping           
                                 
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper.

Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.