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Chorizo, bean and kale broth

SERVES 6

I have a problem with chorizo, in that I cannot get enough of the stuff. It has an amazing ability to give its characteristic kick to everything – from chicken and shellfish to pulses and grains. This is the kind of chunky soup that I adore; full of flavour and bursting with goodness.

125g (4½oz) dried borlotti beans, haricot or butter beans (or use 250g/9oz tinned beans, drained and rinsed)

1 tbsp extra-virgin olive oil

1 red onion, chopped

1 carrot, chopped

1 celery stick, chopped

1 garlic clove, chopped

110g (4oz) chorizo, skin removed, cut into dice

200g (7oz) tomatoes, chopped

1.2 litres (2 pints) chicken or vegetable stock

75g (3oz) de-stalked kale, roughly chopped

1 tbsp chopped parsley

1 tbsp chopped rosemary

pinch of grated nutmeg

sea salt and freshly ground black pepper

To serve

crusty bread

1. First prepare the beans, if using dried beans. Soak the dried beans in plenty of cold water overnight. The next day, drain and place in a pan of fresh cold water and boil for 45–60 minutes until tender. Drain and set aside.

2. Heat the olive oil in a saucepan over a medium-low heat. Add the onion, carrot, celery and garlic with a pinch of salt and pepper. Sweat for 15 minutes with the lid on until the onion is soft but not coloured.

3. Add the diced chorizo, replace the lid and continue to cook for a further 5 minutes to let the oils run out.

4. Next, add the freshly cooked or drained tinned beans and tomatoes, cover and cook for a further 5 minutes. Then, add the stock, bring to the boil, then simmer for 5 minutes more.

5. Finally, add the kale, parsley, rosemary and nutmeg, and cook, uncovered, for 5–10 minutes until the kale is tender. The cooking time will depend on the time of year, as young kale cooks quicker. Serve with crusty bread.