Cover beans in water and soak at least an hour or best, overnight.

Heat oil in a large, heavy pot with a lid over medium heat. Add chorizo and lightly fry until crisp, about 3-4 minutes. Remove to a plate with a slotted spoon. Keep pot over the heat.

Add onions and carrots to the oil and fry until translucent, about 5 minutes. Add garlic and cook a minute more. Add wine and deglaze the pot by scraping any browned bits off the bottom. Bring to a boil then add potatoes, tomatoes, and broth. Drain the beans and add them to the pot.

Bring to a boil then reduce heat to a low simmer. Cover and cook until beans are tender, about an hour.

Add cauliflower, kale, and peas and let cook 2-3 minutes. Add dill and cilantro and season soup with salt. Start with about a teaspoon of kosher salt and 1/2 teaspoon of pepper. Taste and add another 1/2 teaspoon or so of salt if it doesn't taste amazing yet.

Taste again, add more pepper and salt, if needed. Add a little water if it is too thick, then taste again and adjust salt and pepper once more until you've reached perfection.