Ingredients

• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 3 medium white waxy potatoes, like yukon golds, peeled and diced
• 2 medium onions, chopped
• 4 to 6 cloves garlic, chopped
• 2 bay leaves, fresh or dried
• 1 pound kale, coarsely chopped
• Coarse salt and pepper
• 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
• 1 can diced tomatoes
• 1 pound diced chourico, casing removed
• 1 quart chicken broth
• Warm, crusty bread

Directions

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.

Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.