Ingredients

• 140 g chorizo
• 1 onion sliced
• 4 garlic cloves diced
• 2 g fresh thyme picked from the stems
• 1 fresh bay leaf
• 2 tsps chopped fresh thyme divided
• 200 g dried butter beans
• 1.5 l stock
• Oil salt and pepper as needed
• 200 g Kale thick stems removed
• ½ lemon
• Parmesan to serve optional

Instructions

1. Slice the chorizo into bite sized pieces and place into the air fryer basket and secure the air frying lid.
2. Select Air Fry and set the temperature to 190C and time to 4 minutes.
3. Once cooked, remove the chorizo, and air fryer basket, allowing the flavoured oil to drain into the inner pot and set the chorizo aside until later.
4. Select Saute and add the onions to the chorizo oil, adding a drizzle more oil if needed. Cook until translucent and soft, then add the sliced garlic, thyme, and bay leaf.
5. Add the beans and chorizo, then pour in the stock.
6. Select Pressure cook and set the time to 20 minutes. When the cooking program finishes, allow the pressure to release naturally for 10 minutes then quick release the remaining pressure.
7. Tear the kale leaves into bite sized pieces and stir into the cooked soup.
8. Season the soup to taste with a squeeze of lemon juice, salt and pepper.
9. Ladle into bowls and finish with a sprinkle of parmesan, add a slice of buttery toast and enjoy.