Caldo Gallego

Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent 5 to 10 minutes. Add garlic; cook and stir until fragrant about 2 minutes.

Stir chorizo and ham into onion mixture and cook until lightly browned 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil reduce heat to medium-low cover stockpot and simmer until potatoes and turnips are tender about 20 minutes.

Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness at least 3 minutes.