Tuscan Kale Soup with Chorizo

1. 1

   Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden.

2. 2

   Meanwhile, peel potatoes and cut crosswise into thin slices.

3. 3

   Add to onion and cook, stirring occasionally, 4 minutes.

4. 4

   Add water and salt to taste and simmer until potatoes are very tender, about 15 minutes.

5. 5

   Cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes.

6. 6

   Transfer to paper towels to drain.

7. 7

   Coarsely mash potatoes in pot with a potato masher (do not drain).

8. 8

   Stir in chorizo and simmer 5 minutes.

9. 9

   Stir in kale and simmer until just tender, 3 to 5 minutes.

10. 10

    Season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.