2 tbsp Olive Oil
2 Medium onions, finely chopped
1 Clove garlic
55g Cabed pancetta, or bacon lardons
4 baby Leeks, finely sliced
2 sprigs fresh thyme
55g chorizo sausage, cut into chunky bite-sized pieces
235g butter beans (drained)
1½ Litres vegetable stock
8 mushrooms, sliced
1 Savoy cabbage, shredded & core removed
Gently heat the olive oil in a deep pan. Add the onions and garlic and fry until softened. Ass the sausages and brown. Add the pancetta, leeks and thyme. Put in the chorizo and the heat up slightly so that is sweats off some of the oil. This gives the leeks and onions a lovely orange colour.
Add the butter beans, stock, and mushrooms. Bring this all to the boil, turn down and simmer for approximately 15 minutes.
Cut the Savoy cabbage in half through the centre root, remove the root area and cut into shreds. Add all of this to the pan – it may look too much but it does soften and mix in. stir it all through and leave to all simmer for as long as possible, at least 25 minutes. The longer the better.