Caldo verde soup

Method

1. Heat 4 tbsp of the olive oil in a large saucepan. Add the sliced onion and chilli flakes, cover and cook over a low heat for 10 minutes until soft but not browned. Scoop half the onions into a small bowl and set aside. Drain the beans, then add them to the pan with 1 litre fresh cold water.
2. Bring to a simmer, part-cover and cook gently for up to 1 hour until the beans are tender. Add 1 tsp salt, simmer for a further 5 minutes, then tip the beans into a colander set over a bowl to collect the liquid. Measure the cooking liquid and top it up to 600ml with water if necessary. If there’s more than 600ml cooking liquid, return it to the pan and boil until it has reduced to the required amount. Set to one side with the reserved onions.
3. Heat the rest of the olive oil in a clean large pan. Add the sliced chorizo and fry for 1-2 minutes until lightly browned. Add the crushed garlic and sliced green chilli, then fry gently for another minute, making sure the garlic doesn’t brown.
4. Stir in the reserved fried onions, the potatoes, ½ tsp salt and some black pepper. Cook for 2 minutes. Stir in the reserved cooking liquid from the beans and the vegetable stock. Bring to the boil, cover and simmer for 10 minutes until the potatoes are almost soft.
5. Meanwhile, break the cabbage into leaves, discarding any damaged ones and cutting away the core. Strip the leaves away from the large central stems, discard the stems, pile up the leaves and slice them across into 2.5cm wide strips. You should be left with about 500g or so.
6. Stir the cabbage into the soup, cover and simmer for 5 minutes. Uncover, stir in the cooked beans and simmer for another 2-3 minutes until the cabbage is tender, the beans have heated through and the potatoes are beginning to break apart. Season with salt and ground black pepper, ladle into warmed bowls and serve drizzled with some extra-virgin olive oil.