food for thought: white bean, kale soup with chorizo

Kale is undoubtedly a super food. I would even say uber super, but that would be redundant. I had never cooked kale until a couple of weeks ago, because I never really thought it was edible, due to the fact that my 1st experience with kale was using it as a garnish on the food line in the cafeteria at Fort Lewis College. Wow, you can actually eat this stuff? Oh yes indeedy..
I am now in love with kale! It is tasty and so, so, so good for you; powerful antioxidant, anti-inflammatory, high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin (another eye thing) and rich in calcium {tidbits from Wiki}.
The following recipe is from Cooking Light, November 2010. I have tweaked it a bit for a little more pow. I have to be honest, I tried the White Bean & Kale Soup at Whole Foods, and it was quite sad. This soup is not sad and you won't be either once you try it!
White Bean, Kale Soup with Chorizo

• 3 oz. Spanish chorizo (not Mexican chorizo) finely chopped
• 1 C onion, chopped
• 3 garlic cloves, minced
• 1 Yukon Gold potato, diced
• 4 C chicken broth
• 7 oz. canned, diced tomatoes
• 1/4 tsp. cumin
• 1 (15-oz.) can white kidney beans, drained and rinsed
• 1 (15-oz.) can cannellini beans, drained and rinsed
• 4 C chopped kale
• Splash of dry sherry
• S & P
• Lemon

Heat a large saucepan over medium-high heat. Add chorizo and potato to pan; saute 1-2 min. Add onion and garlic to pan; saute 5 min. or until onion is tender.
Add broth, tomatoes, cumin and beans to pan; bring to a boil. Turn heat down and simmer 20 min. Add kale, sherry, s&p and cook over med. heat 6 min. or until kale is tender.
When serving, I squeeze a quartered lemon in each serving and grate a little Parmigiano Reggiano or Argentinian Parmesan Reggianito in each serving as well.
Enjoy!