- 5 T olive oil
- 1 large onion, diced
- 2 cloves garlic, crushed
- 1 litre Woolworths organic chicken or vegetable stock
- 500 g potatoes, peeled and diced
- 180 g kale, shredded
- 1 x 400 g can cannellini beans, rinsed and drained
- sea salt and freshly ground black pepper, to taste
- 150 g chorizo, sliced
- For the garlic baked potatoes:
- ½ head garlic
- 4 large potatoes
- 2 T butter
- Maldon salt, to taste
- 1 x 250 g tub Woolworths smooth ricotta
- 1 lemon, zested
- a large pinch paprika
Heat 2 T oil in a large saucepan over a low heat. Add the onion and garlic and sauté for 5–8 minutes, or until soft and sweet. Add the stock and bring to a boil.
Add the potatoes and cook until just soft. Add the kale and beans cook for a further 5 minutes, then season to taste.
In a separate pan, heat the remaining olive oil and sauté the chorizo until crispy.
Divide the soup between 4 bowls, top with the crispy chorizo and oil and serve with a baked potato on the side.
To make the baked potatoes, preheat the oven to 200°C. Wrap the garlic in foil. Rub the potatoes with butter and salt and wrap in foil. Place the garlic and potatoes in a baking dish and roast for 40 minutes, or until the potatoes are soft.
Squeeze out the garlic and mix with the ricotta, lemon zest and paprika. Squash or cut the potatoes and serve dolloped with the ricotta.
This recipe appears on the cover of the June 2019 issue of TASTE Magazine - on sale now! Get a sneak preview of the issue here.