Spanish Style White Bean and Sausage Soup

Bring 2 cups of water to a boil in a large skillet. Add sausages and cook over medium heat for 7 minutes on each side. Remove from the pan dice and set aside.

In a large pot combine the chicken stock and dry beans. Bring to a boil then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer partially covered for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron and set aside to soak.

Heat the oil in a large skillet over medium-high heat. Add the sausage and brown for about 5 minutes. Remove from the pan and reduce the heat to low. Add the onion and cook for about 5 minutes then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.

Bring the soup to a low boil and stir in the kale. Simmer for 10 minutes until kale is tender. Serve hot.