Sopa da Pedra (Portuguese Bean and Pork Soup with Chouriço)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 large Carrot
• 4 cloves Garlic
• 500 g Pork shoulder, boneless
• 200 g Smoked pork belly
• 2 pieces Bay leaves
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 500 g Cannellini beans, cooked and drained
• 450 g New potatoes
• 120 g Kale
• 200 g Chorizo sausage, cured, ready to eat

1. Heat the olive oil in a large stockpot over medium heat. Finely chop the onion and carrot, then add them to the pot with a pinch of the salt and cook for 8 to 10 minutes until softened and lightly golden. Crush the garlic and cook for 1 minute more until fragrant.
2. Cut the pork shoulder and smoked pork belly into bite-sized pieces and add to the pot. Cook for 6 to 8 minutes, stirring, until the meat is no longer pink on the outside. Add the bay leaves, remaining salt and the black pepper.
3. Add 1.5 l water and bring to a gentle simmer, skimming any foam from the surface. Cover and simmer on low for 45 minutes, stirring occasionally, until the pork is starting to turn tender. Keep the heat low so the broth stays clear and steady.
4. Halve any larger new potatoes, then add them to the pot. Simmer for 20 to 25 minutes until the potatoes are tender and the pork is fully tender. If the soup looks too thick, add a splash more water to loosen it.
5. Stir in the cannellini beans and simmer for 10 minutes to warm through and thicken the broth. Use the back of a spoon to gently crush a few beans and potatoes against the side of the pot for a creamier texture. Remove and discard the bay leaves.
6. Strip the kale leaves from any tough stems and tear into bite-sized pieces, then stir into the soup. Simmer for 3 to 5 minutes until the kale is tender and bright. Taste and adjust seasoning with a little more salt and pepper if needed.
7. Slice the chorizo and stir it through the hot soup for 2 to 3 minutes to warm and release its oils. Ladle into bowls, making sure each serving gets plenty of meat and chorizo. Serve piping hot.

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