This chorizo and bean soup is hearty and packs a punch in the flavour department, yet its fuss free and super fast to make.
- Thinly slice half of 1 chorizo. Roughly chop all the remaining chorizo. Heat oil in a large saucepan over high heat. Cook sliced and chopped chorizo, stirring, for 1 minute or until starting to brown. Remove sliced chorizo and transfer to a plate lined with paper towel. Cover to keep warm.
- Add onion and crushed garlic to remaining chorizo in pan. Cook for 2 minutes or until onion is soft. Add paprika, garlic powder and onion powder. Stir to combine. Add stock, 1 cup water and beans. Bring to a boil. Reduce heat to medium. Simmer for 5 minutes. Add kale. Simmer for 2 minutes or until just wilted. Top with reserved sliced chorizo. Serve.
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