Kale and White Bean Soup
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)
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