1 large onion, thinly sliced
2 garlic cloves, thinly sliced
60g chorizo, diced
3 medium potatoes, cubed
1 medium carrots, cubed
1 stalk celery, diced
1 tsp chopped thyme
100ml white wine
1.5 litres vegetable stock
60g curly kale, washed and roughly shredded
100g cooked cannellini beans
Olive or rapeseed oil
Salt and freshly ground black pepper
1 tbsp chopped parsley, for garnishing
Pastry twists or crostini, to serve
Heat a little olive oil in a large saucepan and sauté the onion for 5 minutes until soft and just starting to colour. Add the garlic and cook for 1 minute.
Add the diced chorizo and cook until it starts to release oil.
Add the diced potatoes, thyme and white wine and sauté for 3 minutes,
Pour in the vegetable stock and bring to the boil, reduce the heat and simmer. Check the seasoning. Simmer for about 18 to 20 minutes.
Stir in the kale and beans and simmer for about 3 to 4 minutes until the kale is just tender.
Ladle into soup bowls, sprinkle over the chopped parsley and serve with pastry twists or crostini.