Caldo Verde

Enough for 4

Ingredients  

• 330g cooked cannellini beans
• 4 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 1 small red chilli, chopped
• 4 large potatoes
• 1 litre chicken stock
• 500g green leaves
• Slices of ciabatta bread
• Olive oil
• Salt and freshly ground black pepper

Method

Drain the beans and rinse under cold running water. Heat the oil in a frying pan, peel and slice the onion and cook until soft and golden, about 5 minutes. Add the garlic and chilli. Peel and cut the potatoes into 1cm chunks and stir into the frying pan. Season lightly and pour in the chicken stock and simmer for 15 minutes until the potatoes are soft. Lightly mash the potatoes into the broth with a fork to help thicken the stock. While the potatoes cook bring a large pot of salted water to the boil. Remove any stalks from the greens and finely shred the leaves into strips about 1cm wide. Blanch in the boiling water for 1-2 minutes, then quickly drain and squeeze out any excess liquid. Add the greens to the broth along with the drained beans and simmer for 5 minutes. Check for salt and pepper. While the Caldo Verde is cooking, lightly toast the ciabatta. Generously pour olive oil over the toast, sprinkle with a little salt and pepper and place in the bottom of 4 deep serving bowls. Ladle the broth over the top and eat immediately.