It’s soup weather so here’s a comforting light dinner. Serve with crusty bread and a triple cream brie!

INGREDIENTS

• 1 medium onion, chopped (1 cup)

  1. 2 garlic cloves, chopped

  2. 1 bay leaf

  3. 1 teaspoon salt

  4. 1/8 teaspoon black pepper

  5. 2 tablespoons Beyond The Olive Arbequina extra-virgin olive oil

  6. 1 large boiling potato (3/4 lb), peeled and cut into 1/2-inch pieces

  7. 3/4 lb kale, stems and center ribs cut out and discarded, then leaves finely chopped (4 cups)

  8. 3 1/2 cups reduced-sodium chicken broth (28 fl oz)

  9. 2 cups water

  10. 1 (14-oz) can chickpeas, rinsed and drained

  11. 1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)

  PREPARATION

  1. Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and sausage and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.

  Per serving: Calories 283, Total fat 13g, Saturated Fat 4g, Cholesterol 16mg, Sodium 433mg, Carbohydrate 31g, Fiber 5g, Protein 13g