Spanish Chorizo and White Bean Soup with Kale

Remove the chorizo sausage from its casing by slicing the casing lengthwise with a sharp knife and peeling it away. Slice the chorizo into quarter-inch thick rounds.

Dice the yellow onion into small pieces (about 1/4-inch). Mince the 4 garlic cloves finely. Dice the celery stalks into quarter-inch pieces. Peel and dice the carrot into quarter-inch pieces.

Remove the tough center ribs from the kale by holding each leaf at the base and pulling the leaf away from the stem. Roughly chop the kale into bite-sized pieces (about 2-inch pieces). Rinse the kale under cold water and set aside.

Drain and rinse the 2 cans of cannellini beans in a fine-mesh strainer under cold running water for 30 seconds, then set aside.

Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium-high heat for 1 minute until shimmering.

Add the sliced chorizo to the hot oil and sear for 3-4 minutes, stirring occasionally, until the edges are lightly browned and the fat begins to render. This creates fond on the bottom of the pot.

Add the diced onion, diced celery, and diced carrot to the pot with the chorizo. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. The fond will begin to loosen from the bottom.

Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.

Sprinkle 1 teaspoon of smoked paprika and 0.5 teaspoon of dried oregano over the mixture. Stir well to coat all ingredients, cooking for 30 seconds to toast the spices slightly.

Pour 6 cups of chicken broth into the pot, scraping the bottom with a wooden spoon to deglaze and incorporate all the flavorful fond. Bring to a simmer.

Add the drained cannellini beans and the can of fire-roasted crushed tomatoes (14.5 oz) with their juices to the pot. Stir well to combine.

Reduce heat to medium and simmer for 15 minutes uncovered, allowing the flavors to meld and the soup to thicken slightly.

Add the chopped kale to the pot and stir well to submerge it in the broth. Continue simmering for 5-7 minutes until the kale is tender but still bright green.

Remove the pot from heat. Stir in 1.5 tablespoons of red wine vinegar to add brightness and balance the richness of the chorizo.

Taste the soup and adjust seasoning with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper, stirring well. Add additional salt or pepper to taste if needed.

Ladle the soup into four bowls and serve immediately while hot.