This is an extremely delicious and highly filling soup. Thanks to Sean Rees for this superb Portuguese recipe.
1 tablespoon olive oil
230g / 8oz Chorizo sausage
1 medium onion
550ml / 1 pint chicken stock
2 medium potatoes
230g / 8oz Kale
3 cloves garlic
110g / 4oz macaroni
Small can of kidney beans
Salt and ground black pepper
Chop the onios and potatoes into small cubes (around 1.5 cm)
Remove the outer casing from the chorizo sausage and cut into slightly smaller than bite sized pieces as in the picture above
Crush or finely chop the garlic.
Heat the oilve oil in the pan to a medium heat and fry the chorizo, onion and garlic for about 4 minutes.
Stir frequently to ensure all the ingredients are cooked evenly. When you're finished frying, don't strain the oil as this really flavours the soup.STEP 2
Stir in the remaining ingredients, except the kale and pasta, bring to the boil. Reduce the heat, cover with a lid and simmer for 20 minutes.STEP 3
Add the kale and pasta to the soup then simmer for about 10 minutes until both are tender.STEP 4
Serve your soup with crusty bread and butter, just enjoy the flavours. This is one of the most tasty soups we've found in a long time!