St Johns Club Bean and Kale Soup

Ingredients

• 2 tablespoons pure olive oil
• 1 pound chorizo, sliced 1/4 inch thick (see Note)
• 1 large Spanish onion, coarsely chopped
• 8 garlic cloves, minced
• 1/4 cup finely chopped flat-leaf parsley
• 2 quarts chicken stock or canned low-sodium broth
• 2 quarts water
• 1/2 cup dried red beans (1/4 pound), soaked overnight and drained
• 1/2 cup dried navy beans (1/4 pound), soaked overnight and drained
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 2 large baking potatoes, peeled and cut into 3/4-inch chunks
• 1 pound kale, tough stems and ribs removed, leaves coarsely chopped
• Salt and freshly ground pepper
• Crusty Portuguese bread, for serving

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