Kale and White Bean Soup

• Meat

  • 2 oz Spanish chorizo, cured

• Produce

  • 1/2 cup Flat-leaf parsley, fresh leaves
  • 1 Garlic clove
  • 1 Lemon
  • 1/2 Onion, small
  • 1 small bunch Tuscan kale

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1 14.5-oz can Cannellini (white kidney beans, drained

Found on bonappetit.com

Ingredients

• 1 tablespoon olive oil
• 1/2 small onion, chopped
• 1 garlic clove, finely chopped
• 2 ounces cured Spanish chorizo, casing removed if needed, thinly sliced
• 1 small bunch Tuscan kale, center ribs and stems removed, leaves coarsely chopped
• 1 14.5-oz can cannellini (white kidney) beans, drained
• 4 cups low-sodium chicken broth
• Kosher salt, fresh ground pepper
• 1/2 cup chopped fresh flat-leaf parsley leaves
• Lemon wedges (for serving)