Chorizo, Bean & Cavolo Nero Soup is rich & hearty with a chilli kick. Even better topped with crispy chorizo bits & paprika-garlic croutons.
Over medium heat, heat the olive oil in a large saucepan then add the chorizo. Cook for 5 minutes so it releases its orangey-red fat.
Add the prepared onion, carrot, celery and garlic then season lightly with salt and plenty of pepper.
Cook, stirring often, until the vegetables are starting to soften and brown (12-15 min).
Stir in the potato, cannellini beans, smoked paprika plus chilli flakes if using. Cook for 2-3 minutes.
Stir in the stock, put a lid on and bring to a boil.
Turn down to a simmer and cook until the potato is tender (approx 10 min).
Stir in the shredded cavolo nero and HALF the parsley, then simmer until all the vegetables are soft.
Remove from the heat and liquidize approximately half of the soup (a stick or immersion blender is easiest).
Check whether more salt or pepper is needed and, if necessary, gently reheat the soup before serving with the optional toppings.
Preheat the oven to 220C / 200C Fan / Gas 6 with a small baking tray inside.
In a small bowl, mix together the diced bread, garlic, salt and pepper.
Put the olive oil and very finely chopped chorizo into a small frying pan over moderate heat.
Cook until the chorizo releases its orangey-red fat then turn up the heat and cook until the chorizo turns crispy. Take off the heat.
Holding back the chorizo with a spoon, tip the pan so that the oil drains to one side.
Transfer the chorizo to a piece of kitchen paper to drain further.
Pour the oil over the bread and garlic and toss to coat it.
Place the bread on the preheated baking tray in a single layer and put in the oven.
Cook until crispy and browned all over, turning occasionally and making sure they don't burn (10-15 minutes).