Recipe: Chorizo, white bean and cavolo nero soup, as seen in Food on Tap

This is one of those soups that not only warms you up, but also fills you up with lots of delicious and healthy ingredients. This dish is inspired by the flavours of Tuscany, with deliciously creamy white beans (canellini beans) and rich and slighltly metallic cavelo nero, sometimes called Tuscan kale. We’ve pumped up the flavour with chorizo, which oozes its deep red paprika infused essence throughout the soup.

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Serves 6

  • 1/2 cup dry white beans (cannellini beans)
  • Pinch baking soda
  • 1/4 onion
  • Bouquet garni (parsley stalks, bay leaf, thyme)
  • Salt and pepper
  • 100ml olive oil
  • 350g (about 3) chorizo, sliced
  • 100g (1 medium) onion, finely chopped
  • Pinch dry chilli flakes
  • 200g tin chopped peeled tomatoes
  • 1 tsp sugar
  • 1.2 litres chicken stock
  • 1/2 bunch cavelo nero, trimmed and  julienned
  • 2 cloves garlic
  • 1/4 bunch fat leaf parsley, chopped.
  • 1/4 lemon, zested

Place beans, baking soda and 1 litre of water in a ceramic bowl and soak overnight. Do not put salt in the water as this will make the skins tough. Drain. Place soaked beans, onion, and bouquet garni in a pot and cover with cold water. Simmer on a very low heat for 70-90 minutes, or until the beans are tender, remembering to skim off any foam which surfaces. Drain and remove  bouquet garni.

Heat 50ml olive oil in a large pot and fry chorizo on medium-high until golden. Add onion and chilli, season with salt and pepper and turn down the heat. Cook gently until onion is translucent then add tomatoes, sugar and chicken stock. Simmer for 10 minutes to develop the flavours, then add white beans and warm through.

In a separate pan, heat oil and fry sliced garlic and julienned cavelo nero until it just starts to wilt. Mix into the soup at the last minute and serve immediately in deep bowls topped with parsley and lemon zest, and a side of crusty bread.

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