GILL MELLER'S BUTTER BEAN SOUP WITH KALE

Recipe by Gill Meller. "This simple rustic soup is hearty and warming and packed full of vegetables and beans. I’m using Judion butter beans in this recipe but you can use Faba beans or Galician white beans instead. I like the smoky depth and warmth that comes from the chorizo but it’ll be just as delicious with out it, just add a pinch more paprika. I love to up the veg so I’m adding handfuls of black kale and lots of fresh vibrant parsley."

READY IN

COOKING TIME

PREP TIME

SERVES

ingredients

200g dried Judion or Faba beans, soaked overnight in plenty of cold water

IN STOCK

2 Tbls good extra virgin olive oil plus extra for trickling

IN STOCK

150g chorizo sausage, cut into rough cubes

IN STOCK

2 medium leeks trimmed, rinsed and cut into 1cm rounds

1 onion chopped

4 garlic cloves, 1 left whole, 3 peeled and thinly sliced

1 Tsp of smoked paprika

IN STOCK

A sprig of rosemary

2 bay leaves

1.2 litre vegetable stock

A medium 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 well, and 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 the 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.
At this point add the roughly chopped kale, stir it in to the soup and bring back to a simmer. After another 5 – 10 minutes 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.
Meanwhile, toast the pieces of bread on each side, trickle with olive oil, rub with the reserved garlic and sprinkle with flaky sea salt.
To serve, ladle the soup into large soup plates or bowls and finish with a healthy trickle of extra virgin olive oil. Serve with the toasted bread

Little tip

You can customise this soup by swapping in all sorts of other ingredients. Try different beans, chard instead of kale, and of course, you can leave out the spicy sausage.

Watch the recipe video here.