Serves 6
Ingredients
- 200g dried Judion or faba beans, soaked overnight in plenty of cold water
- 2 tbsp good extra virgin olive oil, plus extra for serving
- 150g chorizo sausage, cut into rough cubes
- 1 large or 2 smaller leeks, trimmed, rinsed and cut into 1cm rounds
- 1 onion, chopped
- 4 garlic cloves, 1 left whole and 3 peeled and thinly sliced
- A good pinch of smoked paprika
- 1 sprig of rosemary
- 2 bay leaves
- 1 litre vegetable stock
- A colander full of kale leaves, stalks stripped, leaves washed and roughly chopped
- A handful of parsley leaves, roughly chopped
- 4 slices of sourdough or similar good bread
- Sea salt and freshly ground black pepper
Method
Drain the soaked beans, rinse them well, then tip them into a saucepan. Cover with plenty of fresh water, set over a high heat and bring to a simmer. Cook the beans for 35–45 minutes, or until just tender. Drain and set aside.
Warm a heavy-based saucepan over a medium heat and add the olive oil. Scatter in the chorizo pieces and fry them for 2–3 minutes to release some of their lovely, well-flavoured oil.
Add the prepared leeks, onion and sliced garlic, along with the rosemary, bay leaves and smoked paprika. Season everything lightly with a pinch of salt and a twist of black pepper and cook, stirring regularly, for 6–8 minutes.
Add the cooked beans and pour in the stock. Bring the soup up to a gentle simmer and cook, uncovered, for 12–15 minutes.
Add the roughly chopped kale, stir it into the soup and bring it back to a simmer. Cook for another 5–10 minutes, then add the chopped parsley and season well with sea salt and freshly ground black pepper. Take the soup off the heat and let it stand while you prepare the toast.
