Chorizo & butter bean soup

What you need

• ·60g cooking chorizo
• ·300g butter beans
• ·100g onions
• ·10g garlic
• ·80g curly kale
• ·200g chopped tomatoes
• ·8g stock cubes
• ·70g wholemeal bread

Method

1. 1Chorizo diced into a cold pan, heat up slowly, and once the fat has run take the chorizo out and leave the fat.
2. 2Onion and garlic in that fat until soft — 6 minutes, and they will go orange, which is the point.
3. 3Tomatoes, stock and the beans in. Simmer 10 minutes.
4. 4Crush about a third of the beans against the side of the pan. That is what thickens it, rather than flour.
5. 5Kale in for the last 3 minutes, chorizo back in at the very end so it stays chewy.
6. 6Bread for the bottom of the bowl.

Doubles perfectly and is better the next day. The kale is what stops it being heavy.

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