Chorizo, Chickpea and Leafy Greens Soup

Directions

1. In a large saucepan, heat oil over medium high.  Stir in sausage, onion, carrot and celery and cook until onions are golden and tender, about 6 minutes. Stir in garlic, salt and pepper and cook one minute more. 
2. Pour in broth, scraping any brown bits from the bottom of the pan and stir in potatoes, kale and chickpeas. Bring to a boil, reduce heat to maintain a gently simmer and cover, cooking until the potatoes are tender, about 15 minutes.
3. Serve in bowls with a drizzle of olive oil and a squeeze of lemon if desired.