Kale, Chorizo & Bean Soup

Ingredients
2 T olive oil
1 pkg. fresh chorizo
1 large yellow onion
1 T minced garlic
2 Bay leaves
1 qt. chicken broth
1 qt. vegetable broth
1 28 oz. can diced tomatoes
1 15 oz. can garbanzo beans, drained & rinsed
1 15 oz. can cannellini beans, drained & rinsed
2 large carrots, diced
3 stalks celery, diced
3 medium potatoes, diced
1 T salt
2 tsp. black pepper
2" rind from a hard cheese like Parmesan or Romano.
1 lb. fresh kale, rinsed

1 loaf of crusty bread

Drizzle olive oil into a large frying pan.  Add chorizo, onion & garlic.  Cook for approximately 5-6 minutes.  Transfer to slow cooker and add the remaining ingredients, EXCEPT for the kale and the bread. Cook on low for 8-10 hours or on high for 6-8 hours.  During the last 30 minutes, add the kale.  When kale is wilted, serve with crusty bread.

Enjoy!