Tonight we had a really tasty soup that I found in the Food Network magazine for Jan/Feb 2015. It was called Chorizo, Kale and Pinto Bean Soup. They gave credit to Bobby Flay for this meal. It was really delicious! He came up with a winner that all three of us enjoyed.

We used 3 cans of pinto beans since we were not able to find the cranberry beans that his original recipe recommends. If you decide to use dry beans, place 2 cups of dry pinto beans in a pot and cover with 4 cups water. Cover and set aside at room temperature to soak overnight. Drain.Heat a large saucepan over medium-high heat. Add 8 ounces of chorizo, broken up into bite size pieces, and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat. (Note: If your chorizo does not render at least 2 tablespoons fat, add some olive oil.)

Add 4 cloves of chopped garlic, 1 large finely chopped carrot, 1 finely chopped celery stalk and 1 large finely chopped onion to the fat in the stockpot and cook over medium heat, stirring occasionally, until soft, 8 to 9 minutes. Add 1/2 (or just the entire bunch!) of chopped fresh kale and cook until slightly wilted, about 2 minutes. Add 8 cups of chicken stock, 1 cup of dry white wine and 2 teaspoons salt. Cover and bring to a boil.

Add the pinto beans and the cooked chorizo to the stockpot. Lower the heat to a simmer and cook, uncovered, until the beans and kale are soft, about 45 minutes. Ladle the soup into bowls and drizzle with olive oil. I bought some fresh bread on the way home and it went really well with this soup! Definitely and delicious meal to enjoy on a cold winter night!