It’s been a tough couple of weeks around here, hence the lack of posting. But things are slowly starting to feel more normal (booking flights to Paris for early next spring definitely helped), and I always find that in times of stress or heartache, cooking makes me feel better. Something about the routine of chopping onions, simmering broth and de-stemming kale lets me know that things will be all right, and that sometimes, a bowl of hot soup really can help.
Maybe it’s the definite smell of fall in the air, but I’ve been wanting chorizo in everything lately. Versions of this soup have been on almost weekly rotation for the past month or so, and I think it makes a perfect, hearty meal that you’ll be able to make through the winter. 
White Bean & Chorizo Soup (adapted from Condé Nast Traveler)
3 tablespoons olive oil
1 medium yellow onion, peeled and medium diced
2 medium carrots, peeled and medium diced
2 cloves garlic, peeled and minced
1 tablespoon tomato paste
6 ounces Spanish chorizo, sliced
1 medium Russet potato, peeled and medium diced
3 cans (15-ounce each) cannellini beans, drained
1/2 bunch kale or chard, de-stemmed and chopped
4 cups chicken stock
Salt and pepper, to taste
Directions:
Heat a medium cast-iron pot over medium heat. Add the olive oil, onion and carrot. Add a pinch of salt and cook for 5 minutes, stirring occasionally. Add the garlic to the pan and cook for a minute, stirring constantly. Add the tomato paste, chorizo, and potato and stir to incorporate all flavors.
Add the drained beans, kale and chicken stock, then stir and bring liquid to a simmer over high heat. Cover the pot, reduce heat to medium low and cook for 20 minutes or until tender.
Season with salt and pepper to taste and serve.
