BEAN, KALE & CHORIZO SOUP

SORT OF LIKE A RIBOLLTA

3 good quality chorizo, cut into bite sized chunks

1 tbs extra virgin olive oil

3 cloves garlic, crushed

1 onion, grated

1 carrot, grated

2 tsp fennel seeds

1 tsp chili flakes

1 tbs tomato paste

750 ml chicken stock (home made it the best)

2 can cannellini beans, rinsed and drained

1/2 bunch kale, roughly chopped

*optional - parmesan rinds, if you have any of those lying around, throw them in

To serve

Extra virgin olive oil, to dress

Chili flakes, to taste

Parmesan, grated

Sourdough bread, cut into chunky croutons

Step 1. In a large pot over medium high heat add chorizo sausage in batches and cook until golden and crisp on the outside. Once all chorizo is coloured remove from pan and set aside until serving

Step 2. Retain any chorizo cooking juices and add olive oil and cook off garlic, onion, carrot along with fennel and chili. Sweat off until aromatic and onion has turned translucent and carrot has softened. Add tomato paste and cook for 2-3mins, pour over chicken stock, bring to the boil and add beans (at this point you can add the parmesan rind if using). Cook simmering for 15mins, taste and season where needed. Add kale and stir through, cook for a further 3-5mins until kale is tender.

Step 3. While soup is cooking, coat your bread croutons in oil and cook in oven until crispy, save for serving.

Step 4. Add serves of the soup to large bowls, finishing with olive oil, chili flakes, chorizo, grated parmesan, and serve with crusty croutons