Cabbage and Chorizo Soup

Cabbage and Chorizo Soup
Serves 8

olive oil
1 large yellow onion, chopped
1 lbs chorizo sliced 1/4 inch thick
4 garlic cloves, finely chopped
1/4 tsp. red pepper flakes
4 cups chicken stock
3 cups water
1.5 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 lb green or savoy cabbage, cored and thinly sliced
15-oz can navy or great northern beans
salt and pepper black pepper
juice of half a lemon

1. Heat the 2 tablespoons of oil in a large stockpot or cast-iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1-2 minutes.

2. Add the water and potatoes, raise the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10-15 minutes.

3. Add the cabbage and beans and simmer until cabbage wilts, 5-10 minutes. Remove from heat and season with 2 tablespoons salt and pepper to taste. Add lemon juice and taste to adjust seasonings. Divide into bowls and serve with bread.