Spanish Kale-and-White Bean Soup

Ingredients

• 15.5 oz beans white rinsed drained canned
• 1 medium carrots diced
• 48 oz chicken broth 
• 0.5 pound chorizo smoked chopped
• 0.5 cup cooking wine dry white
• 1  garlic clove chopped
• 16 oz kale fresh washed and trimmed
• 1 medium onion chopped
• 1 medium potatoes cubed
• 1 tablespoon vegetable oil 

Equipment

• slotted spoon
• dutch oven

Directions

1. Saut chorizo in a Dutch oven over medium-high heat 6 to 8 minutes or until browned.
2. Remove with a slotted spoon; wipe Dutch oven clean.
3. Saut potato, onion, and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute.
4. Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half. Stir in 48-oz. container chicken broth.
5. Bring mixture to a boil. Gradually stir in kale and chorizo. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender. Stir in white beans and, if desired, 14-oz. can chicken broth during last 5 minutes of cooking.