Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and sauté for about 5 minutes until the onion starts to soften then add the garlic and continue sautéing until the garlic becomes fragrant, about 1-2 minutes.
Add the chorizo and cook until the chorizo is golden, about 6–8 minutes. Then add kale, turmeric, curry powder and chili flakes and cook, tossing occasionally, until wilted, about 3 minutes.
Add beans and broth and bring to a boil. Reduce heat and simmer until flavors meld, 15–20 minutes. Season the soup with salt and pepper.
Divide soup among bowls, sprinkle with parsley. I like to serve the soup with lemon wedges alongside to squeeze over the soup and add a touch of acidity.