Spanish Bean Soup with Beef and Kale

Once you get into the habit of making bean soups, you’ll find it easy to switch from one to the other, adding ingredients as you go, until you develop your own favorite soups and a personal style. Caldo gallego is a justifiably well-known dish, and although much of its greatness comes from using genuine serrano ham and the freshest vegetables, I’ve had good luck making it in the United States with slab bacon and a prosciutto end.