Winter · PORK
21 January 2024
Bean, Kale & Chorizo Soup
This Bean, Kale and Chorizo Soup is a bit of a riff on both Ribollita and Pasta e Fagioli - so Italians are going to hate it, but when its cool and cosy outside this is the perfect recipe.
Ingredients
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 chilli flakes
- 1 tbs tomato paste
- 750ml chicken stock (home made it the best)
- 2 can cannellini beans, rinsed and drained
- ½ 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
- Chilli flakes, to taste
- Parmesan, grated
- Sourdough bread, cut into chunky croutons
Method
- 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.
- Retain any chorizo cooking juices and add olive oil and cook off garlic, onion, carrot along with fennel and chilli. Sweat off until aromatic and onion has turned translucent and carrot has softened. Add tomato paste and cook for 2–3 minutes, 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 15 minutes, taste and season where needed. Add kale and stir through, cook for a further 3–5 minutes until kale is tender.
- While soup is cooking, coat your bread croutons in oil and cook in the oven at 175°C fan-forced until crisp, save for serving.
- Add serves of the soup to large bowls, finishing with olive oil, chilli flakes, chorizo, grated parmesan, and serve with crusty croutons.
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