Portuguese Kale Soup

[omly]

• ~0.75 lb beef bones with a little meat and fat on them
  
• 1 tbsp olive oil
  
• 0.75 lb chorizo/chouriso sausage
  
• 1 large onion, chopped
  
• 1 tbsp minced garlic
  
• 0.5 tsp crushed red pepper
  
• 0.5 tsp dried thyme OR 1 tbsp fresh thyme
  
• 2 bay leaves
  
• 19 oz can of dark red kidney beans, drained and rinsed\
  
• 3 cups potato, chopped
  
• 0.5 c fresh italian parsley, chopped
  
• 4 cups of kale (curly, tuscan, russian, or a mixture)

1. Saute bones, onion, crushed red pepper, and thyme in olive oil until golden brown. Add chopped sausage and garlic and cook until aromatic. Be careful that the sausage doesn't burn because it has a lot of paprika in it and ends to. Cover with water, add bay leaves and beans, and boil 30 minutes.
   
2. Add potato and parley and let simmer for another 25 minutes until potatoes are almost done. I like to use fingerlings, but any less starchy, more waxy will do. Fish out the bones and skim the top of the pot if necessary. Salt and pepper to taste.