Sat, 10 March 2018
Ingredients:
2 cans of cannellini Beans
2 onions roughly chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
500ml chicken stock
1.5L water
1 can chopped tomatoes
50g Parmigiano-Reggiano rind on
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
200g of chorizo sliced
8 carrots, diced
250kg kale stems and centre ribs discarded and leaves coarsely chopped
Method:
1. Cook onions in oil in a large saucepan over moderately low heat, stirring occasionally, until softened.
2. Add garlic and cook, stirring for another minute.
3. Add beans, chicken stock, 500ml of water, cheese rind, salt, pepper, chopped tomatoes, bay leaf, and rosemary and simmer, uncovered for about 15 minutes.
4. While soup is simmering, brown chorizo in batches in a frying pan over moderate heat, turning, then transfer to paper towels to drain.
5. Stir carrots into soup and simmer 5 minutes. Stir in kale, chorizo, and remaining water and simmer, uncovered, stirring occasionally, until kale is tender.
6. Season to taste with salt and pepper.
