Put the beans in a pot and cover with 4 cups water. Cover and set aside at room temperature to soak overnight. Drain.
Heat a large saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons fat, add some olive oil.)
Add the garlic, carrot, celery and onion to the fat in the pan and cook over medium heat, stirring occasionally, until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, about 2 minutes. Add the stock, wine and 2 teaspoons salt; cover and bring to a boil.
Add the cranberry beans and cooked chorizo to the saucepan; lower the heat to a simmer and cook, uncovered, until the beans and kale are soft, about 1 1/2 hours. Ladle the soup into bowls and drizzle with olive oil.
Photograph by David Malosh
Recipe courtesy of Bobby Flay for Food Network Magazine