Enough for about 4
A fantastic heart-warming soup to make during the Autumn and Winter months. If you are on a low histamine diet then don’t eat the crispy chorizo and you should really make sure you soak and cook your cannellini beans rather than use canned ones. I often use a herb oil in this soup but here I have simplified it and just used chopped parsley and some extra virgin olive oil.
20g butter, divided
1 large onion
1-2 gloves of garlic
8 leaves of cavolo nero
A small handful of fresh flat leaf parsley
2 red onions
2 cans of cannellini beans, preferably organic
1 litre homemade chicken stock or veggie stock cube (I would use Kallo)
2 tins (800g) cannellini beans
2 tbsp extra virgin olive oil
- Heat 10g of butter in a large pan.
- Peel, halve and finely chop the onion and add this to the butter.
- Peel and crush the garlic cloves and add this too.
- Season with a pinch of sea salt flakes and some freshly ground black pepper.
- Sauté over a medium heat until the onion becomes soft and translucent.
- Meanwhile, pull the leaves away from the stems of the cavolo nero.
- Finely chop the stalks and add to the onions.
- Chop the leaves into 1cm slices.
- Keep an eye on your onions!
- Remove the flat leaf parsley leaves from the stalks.
- Finely chop the stalks and these to the pan too.
- Chop the leaves and set aside for serving.
- If the onions are cooked then remove from the heat while you prepare the rest of the ingredients.
- Halve, peel and finely SLICE the red onions.
- Put the remaining 20g of butter into a small frying pan and add the onions.
- Cook until soft and turning golden and a little crispy.
- Set aside in a small bowl for serving.
- Chop the chorizo into 1/2cm cubes.
- Put into the pan you used to cook the red onions and cook over a medium heat until just golden.
- Set aside for serving.
- Boil the cavolo nero leaves in a little water and add a pinch of sea salt flakes.
- Cook until soft and wilted.
- Strain through a sieve and add the cooking liquid to the pan of cooked onions, cavolo nero and parsley stalks.
- Keep the cavolo nero leaves for later.
- Strain the beans into a sieve and discard the water.
- Put the beans into the pan with the onions, stalks and reheat gently over a medium heat.
- Add the chicken (or vegetable) stock and bring to a simmer.
- Simmer gently for about 5-7 minutes until the beans are warmed through and quite soft.
Ladle the hot soup into warm bowls and serve with the chorizo, red onion, chopped parsley and extra virgin olive oil.