Shrimp, White Bean, and Kale Stew

Ingredients:

• 3 tbsp extra-virgin olive oil + extra for drizzling
• 2 cooked Spanish chorizo ​​sausages (about 170g total), halved lengthwise and cut into 1cm thick pieces.
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 small bunch kale (about 450g), stems trimmed, leaves chopped
• 1 can (425 g) canned white beans, discard liquid
• 1 cup lightly salted chicken broth
• 2 fresh bay leaves
• Half a standard baguette, cut in half lengthwise and sliced
• 350 g medium shrimp, peeled and deveined

Preparation:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the chorizo ​​and cook, stirring occasionally, until the edges are golden brown, 3-5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the cabbage, season with salt and pepper, and cook until wilted, about 3 minutes.
2. Add white beans, chicken broth, 1 cup water, and a pinch of salt. Add the bay leaf. Bring to a boil, then reduce heat; cover and simmer until the cabbage is tender, about 5 minutes.
3. Meanwhile, preheat the oven to broil. Place the baguette slices, cut-side up, on a baking sheet and broil until golden brown, 2-3 minutes.
4. Season the shrimp with salt and pepper. Add to the simmering stew, cover, and cook until pink, about 3 minutes. Season the stew with salt to taste, if needed. Remove the bay leaf, then divide the stew among bowls. Drizzle with olive oil and serve with bread.