Bean soup with chorizo ​​and kale

Ingredients:

• 2 cups dry borlotti or pinto beans, sorted
• 220g Spanish chorizo ​​sausage, sliced ​​0.5cm thick.
• 4 cloves garlic, coarsely chopped
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 large Spanish onion, finely chopped
• Half a bunch of kale (about 220 g), stems trimmed, leaves coarsely chopped
• 8 cups chicken broth
• 1 cup dry white wine
• Olive oil to drizzle

Preparation:

1. Place the beans in a saucepan and cover with 4 cups of water. Cover and let sit overnight. Then drain.
2. Heat a large saucepan over medium-high heat. Add the chorizo ​​and cook until golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo ​​with a slotted spoon to a paper towel-lined plate and drain all but 2 tablespoons of the fat from the pan. The amount of fat will vary depending on the quality of the sausage.If your chorizo ​​doesn't render at least 2 tablespoons of fat, add a little olive oil.
3. Add the garlic, carrots, celery, and onion to the pan and cook over medium heat, stirring occasionally, until the vegetables are softened, 8-9 minutes. Add the cabbage and cook until slightly wilted, about 2 minutes. Add the broth, wine, and 2 tablespoons of salt, cover, and bring to a simmer.
4. Add the beans and fried chorizo ​​to the pot, reduce the heat, and simmer, uncovered, until the beans and cabbage are tender, about 1.5 hours. Ladle the soup into bowls and drizzle with olive oil.