Spanish Chorizo, Kale and Cranberry Bean Soup with Oven-Dried Tomato-Garlic Toast

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8 ounces Spanish chorizo, cut into

1/4 -inch-thick slices

4 cloves garlic, coarsely chopped

1 large carrot, peeled and finely chopped

1 stalk celery, finely chopped

1 large Spanish onion, finely chopped

8 ounces kale, stemmed and leaves coarsely chopped

8 cups chicken stock

1 cup white wine

2 teaspoons kosher salt

2 cups dried cranberry beans or pinto beans, soaked overnight

Olive oil, for drizzling

Oven Dried Tomato Toast:

3 plum tomatoes, sliced 1/8-inch thick horizontally

1/2 cup olive oil

4 cloves garlic

12 slices of French baguette, sliced into 1/3-inch thick slices on the bias

Salt and freshly ground pepper

2 tablespoons finely chopped fresh oregano