3 tablespoons olive oil
1 medium yellow onion, peeled and medium diced
2 medium carrots, peeled and medium diced
2 cloves garlic, peeled and minced
1 tablespoon tomato paste
6 ounces Spanish chorizo, sliced
1 medium Russet potato, peeled and medium diced
3 cans (15-ounce each) cannellini beans, drained

1/2 bunch kale or chard, de-stemmed and chopped
4 cups chicken stock
Salt and pepper, to taste