This is based on a Bobby Flay recipe. Cranberry beans work well, but if you have difficulty finding them, try a different dried bean. Kale is a wonderful addition to soup.

• 1/2 pound Spanish chorizo, cut into 1/4-inch thick slices
• 1 large onion, coarsley chopped
• 4 cloves garlic, finely minced
• 1 large carrot, peeled and sliced
• 1 stalk celery, sliced
• 1/2 pound kale, coarsely chopped
• 1 cup white wine
• 8 cups chicken stock
• 2 cups cranberry beans, soaked overnight

Brown chorizo in a medium saucepan over high heat.
Drain chorizo, reserving 2 tablespoons of the rendered fat. 
Add onions, garlic, carrots and celery to the fat and cook until soft.
Add kale and cook until slightly wilted.
Add wine and chicken stock and simmer.
Add beans and chorizo and simmer until the beans are soft, about 1 hour. Serve with the toast, recipe follows.
Serves 6 to 8.

Oven Dried Tomato Toast

• 3 plum tomatoes, sliced 1/8-inch thick horizontally
• 1/2 cup olive oil
• 4 cloves garlic
• 12 slices of French baguette, sliced 1/3-inch thick.
• Salt and freshly ground pepper
• 2 tablespoons finely chopped fresh oregano

Preheat oven to 200 degrees.
Place sliced tomatoes on a baking sheet lined with parchment paper.
Bake for 6 to 8 hours or until the tomatoes are dried. Set tomatoes aside.
Heat oil in a small saucepan over low heat.
Add garlic, remove from heat and let sit for 20 minutes.
Increase the heat in the oven to 350 degrees.
Brush the bread on both sides with the garlic oil.
Place a slice of tomato on each piece of bread.
Sprinkle with salt & pepper and the oregano.
Bake in the oven for 5 to10 minutes, until the bread is lightly golden brown.