Heat the oil in a large pan and fry the celery, onion and carrot over a low heat for 10 minutes until tender.
Add the garlic, rosemary and paprika. Cook for 1-2 minutes, then add the beans, tomatoes, 300ml water and the stock. Bring to the boil and add the kale. Cover and cook for 5 minutes until the kale wilts.
Add the chorizo, cover and simmer for 10 minutes. Serve hot.
If you pour hot soup into a Thermos flask in the morning, it will still be piping hot for lunch. Or you could re-heat cold soup in the microwave for a few minutes.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.