Chorizo and Borlotti Bean Soup

1 brown onion (finely chopped)

1 chorizo sausage cut into small pieces

2 cloves of garlic (chopped fine)

2 sticks of celery, diced

300g borlotti beans, podded

2 large potatoes, cut into cubes 

1 bay leaf

1 litre  chicken stock

1 parmesan rind (rind left over from a block of parmesan)

½  bunch of Black Cabbage, chopped

1 can of cannellini beans drained and puree’d

Method

• In a soup pot, heat around 100mls of olive oil over a medium heat. 
• Add onion and sauté until they’re translucent. Add the garlic, and sauté for a further minute.  
• Then add chorizo and celery and saute` until chorizo has coloured.  
• Add chicken stock, bay leaf, parmesan rind, potatoes, borlotti beans, season and bring to the boil. (If the stock doesn’t cover the vegetables, add water.) 
• Simmer for 1½ hours. Add pureed cannellini beans and black cabbage. Bring the soup back to the boil and simmer for a further 20 minutes. 
• Serve with shaved parmesan and crusty bread.