Kale and Chickpea Soup with Chorizo

1 bunch kale, stems and center ribs cut out and discarded

2 tablespoons olive oil

1 medium onion, chopped (1 cup)

2 garlic cloves, chopped

1 bay leaf

1 teaspoon salt

teaspoon black pepper

2 cups chopped potato

3½ cups (28 ounces) reduced-sodium chicken broth

2 cups water

1 can (14 ounces) chickpeas, rinsed and drained

¼ pound chorizo, casing discarded, cut into ¼-inch dice

Chop kale leaves in a food processor and set aside. Heat oil in a 4- to 6-quart heavy pot. Cook onion, garlic, bay leaf, salt and pepper over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes.

Add potato, kale, broth and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, add chickpeas and chorizo and gently simmer, uncovered, 10 minutes. Discard bay leaf and adjust seasoning to taste.

Serves four.

Cook's note: Chorizo, a mildly spicy Mexican sausage, is readily available in most supermarkets.

Nutrition values per serving: 470 calories, 22 g fat (6 g saturated), 53 g carbohydrates, 9 g fiber, 23 g protein, 25 mg cholesterol, 1160 mg sodium.