Step 1: Prepare the Beans

1. Rinse the dried kidney beans under cold water.
2. Place the beans in a large saucepan or Dutch oven, adding enough water to cover the beans by about 2 inches.
3. Bring the water to a boil, then boil for 2 minutes.
4. Remove the pot from heat, cover, and let the beans soak for 1–4 hours.
5. Drain and rinse the beans, discarding the soaking liquid.

Step 2: Sauté the Vegetables

1. Heat olive oil in the same saucepan over medium heat.
2. Add the chopped onion, carrot, and celery, and sauté for 3–4 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 3: Add the Proteins and Spices

1. Add the smoked ham hock, chopped potato, chorizo or Portuguese sausage, minced garlic, bay leaf, salt, and pepper to the pot.
2. Stir everything together and cook for 2–3 minutes to allow the flavors to meld.

Step 4: Add the Broth and Tomatoes

1. Pour in the chicken broth and add the can of whole tomatoes, including the puree.
2. Use a wooden spoon to gently crush the tomatoes into smaller chunks.
3. Stir well and bring the mixture to a simmer over medium heat.

Step 5: Simmer the Soup

1. Cover the pot with a lid and let the soup simmer for 25–30 minutes, stirring occasionally.
2. The beans should be tender, and the broth should be rich and flavorful.

Step 6: Add Macaroni and Greens

1. Stir in the uncooked elbow macaroni and the chopped cabbage or kale.
2. Continue cooking the soup, covered, for another 10–15 minutes, or until the macaroni is cooked through and the greens are tender.