Smoky Chorizo and Pearl Barley Minestrone

Finely chop the chorizo.

Heat the olive oil in a large pan over medium-high heat, add the chorizo, and fry until the oils release and it begins to crisp.

Chop the onions and add them to the pan.

Chop the carrots and celery and add them to the pan along with the bay leaves.

Cook the vegetable base over low heat, stirring occasionally, until sweet and tender, about 10 minutes.

Then 10 min of waiting

Stir in the pearl barley to coat in the pan oils.

Add the canned tomatoes, breaking them up with a wooden spoon.

Pour in the stock, cover with a lid, bring to a boil, then turn the heat down to medium and let it simmer for 40 minutes until the barley is tender.

Then 40 min of waiting

Remove the stems from the kale, chop or tear the leaves, and stir them into the soup.

Add a splash of water if needed to adjust to your preferred thickness.

Optionally, use a hand blender in just one corner of the pan to purée a small amount and fold it back through to thicken the broth while keeping it chunky.

Puréeing just a small portion creates a velvety, silky broth without losing the texture of the vegetables and barley.

Cover and simmer for a final 5 minutes until the kale is softened.

Then 5 min of waiting

Season with salt and black pepper before serving.