Great as a meal in itself – healthy comfort food for winter. Use any root veg you feel like. Below is just a suggestion!

Serves 4 – 6

Olive Oil (for frying)
110g smoked bacon
2 onions, finely chopped
3 cloves garlic, finely chopped
1 large leek, washed & sliced
2 large carrots, peeled and chopped
2 parsnips
1/2 a celeriac, chopped into small pieces
250 – 350g cavolo nero, savoy cabbage or curly kale, washed and shredded
1.8 litres chicken/vegetable stock
400g tin flageolet beans, drained and rinsed
250g chorizo sausage (more if you like it)
2 large handfuls chopped parsley
Bowl of freshly grated parmesan
Extra virgin olive oil
Salt & pepper

Cut the bacon into small pieces. Heat a little oil in a large pan and sauté the bacon until golden. Add the onions and cook until transparent. Add the garlic and cook for a couple of minutes before adding all the vegetables except the kale/cabbage. Pour over the stock and simmer until all the vegetables are tender.

Meanwhile, slice up the chorizo and fry in a dry pan until golden on each side. Drain off the oil.

Add the kale and simmer for five minutes.

Add the beans and chorizo to the soup and check the seasoning. Heat through and serve in big bowls with a good sprinkling of parsley and a drizzle of olive oil.

Hand the parmesan round separately. Serve with warm bread.

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