So simple, so delicious. This was a great find that I found through The Crepes of Wrath, who got it from Seasonal Eats, who got it from Serious Eats who picked it up from Spain.On The Road Again, which Mario Batali is on, and I love Mario Batali in a totally platonic, foodie crush way. It’s too easy and too flavorful not to make, so you should just go ahead and jot down the ingredients now so you can pick them up at the store to make tomorrow for dinner. It’s OK, you can thank me later.

(Serves about 2-4)

- 1/4 pound thickly sliced pancetta or slab bacon, cut into 1/4-inch dice
- 1 15oz can of white beans, drained and rinsed
- 1/2 large onion, cut into 1/2-inch dice
- 1 baking (russet) potato, cut into 1/2-inch dice
- 1 turnip, peeled and cut into 1/2-inch dice
- 1/4 pound Spanish chorizo, casings removed and sliced 1/4 inch thick
- 1/2 pound kale, stemmed and coarsely chopped

This was my first experience with chorizo, kale and turnips, so it was pretty adventurous. I’ve never even looked at greens outside of romaine and iceberg at le grocery store, in fact, so it was an experience to discover so many kinds. But come on, it couldn’t be an easier soup and I really love both soup and easy.

In a large pot, fry up your bacon over medium heat, stirring occasionally, until the fat is rendered. Add the onion, potato and turnip and enough water to cover all of it, and simmer for 20 or so minutes until tender but not crumbling.

Chuck your beans, chorizo and greens into the pot of awesome and keep on simmering until the greens are tender, then season with salt and pepper. Ours, you may note in the first photo, was served with the $0.99 cent asiago demi loaf from Le Target that had been ovenized for a bit to harden the crust.

A few interesting facts that you may not have known:

- Turnips are a member of the cabbage family.

- Kale is also a member of the cabbage family.

-Siberian kale has flat leaves. Lacinato, as pictured above, has more textured leaves.

I’m here to inform!