2 tablespoons EVOO
3/4 to 1 pound Spanish chorizo, casings removed, cut into bite-size pieces
1 large Spanish onion, chopped
3 or 4 ribs celery, chopped
2 carrots, chopped
1 pound starchy potatoes (such as russets), peeled and diced
3 or 4 cloves garlic, thinly sliced
2 red Fresno, jalapeño, or serrano chiles, thinly sliced
2 fresh bay leaves
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons chopped fresh thyme
2 tablespoons tomato paste
8 cups chicken stock
3 to 4 cups chopped lacinato kale (also called black, Tuscan, or dinosaur kale)
1 (14-ounce) can diced tomatoes
A small handful flat-leaf parsley, chopped
In a soup pot, heat the EVOO (2 turns of the pan) over medium heat. Add the chorizo and cook to render the fat. Transfer to paper towels to drain.
Pour off all but 1 or 2 tablespoons of the drippings from the pot. Add the onion, celery, carrots, potatoes, garlic, chiles, bay leaves, rosemary, and thyme, and black pepper to taste. Partially cover and cook until the carrots and potatoes are tender.
Add the tomato paste and stock and bring to a boil. Add the kale and wilt that in. Add the tomatoes and just let that simmer to thicken up a bit. Stir in the parsley just before serving.