Cannellini, Chorizo & Kale Soup

1 Tbs olive oil
1/4 cup chopped onion
12oz soy chorizo, casing removed and chorizo broken up
2 15oz cans cannellini beans, rinsed and drained
2 celery stalks, chopped
2 carrots, chopped
6 cups vegetable broth
1 bay leaf
1 bunch kale, stems discarded and leaves torn into bite-sized pieces
salt and pepper

1) In a large stock pot, heat oil over medium-high heat. Add onion, carrots and celery. Cook, stirring occasionally, for 3-4 minutes.
2) Add broth, soy chorizo, beans, celery, carrots and bay leaf. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
3) Add kale and stir, until kale has wilted and integrated into the soup, 1-2 minutes.
4) Season with salt and pepper and serve hot.

Review: This originally was a complicated recipe, using dry beans and a pressure cooker. I simplified it, along with making it vegan. I don't like soup, but it was snowing yet again today and this seemed hot & hearty. This was absolutely amazing. The chorizo gave this a really nice spicy flavor, but without making it overly spicy. However, the chorizo seasoning leached from the soy protein and colored the broth, leaving beige chunks in my soup. This was incredibly filling and didn't have the typical soup feel. I loved it and it's a great dish for our arctic weather!!

Adapted from:
Real Simple, March 2015