(2 turns around the pan) extra-virgin olive oil
white waxy potatoes, like yukon golds, peeled and diced
bay leaves, fresh or dried
kale, coarsely chopped
coarse salt and pepper
(15-ounce) garbanzos (chick peas), drained and rinsed
diced chourico, casing removed
warm, crusty bread
1Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
2Add 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.
3Serve soup with hunks of crusty bread and butter.