In a small soup pot add the olive oil, garlic and onions. Cook over medium high heat allowing the garlic to turn yellow on all sides. Once the garlic has yellowed and the onions are more or less translucent add the chicken stock. Then add the chorizo. Allow to boil for about 1 minute and then reduce temperature to medium. Add in the beans. Once the beans have heated through add in the Kale and allow leaves to soften.

Serve warm with french bread or garlic toast.