Portuguese caldo verde with chorizo

Ingredients

For 1 serving

• Potatoes250 g
• Tuscan kale120 g
• Chorizo35 g
• Cooked cannellini beans80 g
• Onion40 g
• Garlic1 clove
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Chop the onion, slice the garlic, peel the potatoes and cut them into pieces of about 2 cm. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium heat and fry the onion and garlic for 3 minutes, until the onion is translucent; add the potatoes and hot stock and cook for 20 minutes over medium heat, until the potatoes crush easily with a fork.
3. Meanwhile strip the central rib from the cavolo nero, wash the leaves, roll them up tightly and shred them very finely, the Portuguese way; rinse and drain the beans.
4. Blend the soup with a stick blender until smooth, then add the beans and season with salt.
5. Add the cavolo nero and cook for 5 minutes over medium heat, until tender but still bright green.
6. Slice the chorizo thinly and fry it in a dry small pan over medium heat for 2 minutes, until crisp and it has released its red oil; spoon it over the soup.