Finely chop the Spanish chorizo sausage.

Prechop the onion.

Mince the garlic cloves.

Measure out 3 cups of fat-free, lower-sodium chicken broth.

Rinse and drain two 15-ounce cans of organic cannellini beans.

Prechop the kale.

Heat a large saucepan over medium-high heat.

Add chorizo to pan and saute for 1 minute.

Add onion and garlic to pan and saute for 5 minutes or until tender.

While onions cook, pour broth into a microwave-safe bowl and microwave at HIGH for 3 minutes.

Add hot broth and beans to pan and bring to a boil.

Partially mash beans with a potato masher.

Stir in kale and 1/2 teaspoon pepper.

Cook over medium heat for 6 minutes.

Sprinkle with cracked pepper, if desired.

Serve hot.