This is essentially a thicker, heartier version of my favourite winter Soup. Ribbolita. Should you want to make a more ‘soupy’ version simply add a few carrots (chopped!) and a couple of sticks of chopped celery when you are cooking off the onions. Add an extra 2 cups of stock and simmer for 20 minutes after boiling.
Serves 4
Ingredients
2 tablespoons of olive oil
2 medium onions, sliced
Sea salt
Pinch of chilli flakes
5 bay leaves
1 tsp smoked paprika
6 cloves garlic, sliced
Cracked black pepper
2 ½ cups cooked white beans (you choose your favourite)
4 cooked chorizo sausages
2 heaped cups of shredded kale leaves
2 cups of vegetable/chicken stock
1 can (400 g) whole tomatoes
Extra Virgin olive oil to garnish
½ cup of shaved parmesan
½ cup of roughly chopped fresh herbs (Italian Parsley and Basil)
Method
Add onions to the pot with a couple of pinches of sea salt, chilli, bay leaves and paprika. Cook for a few minutes until the onions have softened, and then add the garlic.
Add all the other ingredients (including the chopped chorizo), bring to a boil and that’s it! Season to taste. Serve with a drizzle of extra virgin olive oil, shaved parmesan and fresh herbs.