Cavolo Nero & Bacon Soup

1. Cook the lardons in the olive oil in a spacious pan over a medium-low heat, cooking until the fat runs and crisps and the bacon very aromatic.
2. Stir the onion into the bacon, cooking gently so it wilts without browning, continuing until it looks like limp worms. About 15 minutes.
3. Stir in the garlic and rosemary leaves that you have chopped to dust (Lindsey recommends using a mezzaluna).
4. Stir the chilli into the onion and cook for a couple of minutes before you remove the pan from the heat.
5. Sift the flour over the top and stir vigorously until disappeared, then return to the heat with the stock cubes dissolved in 750ml boiling water.
6. Increase the heat and stir as the soup comes up to the boil and the flour thickens the broth.
7. Add the cavolo nero and potato to the soup and simmer, partially covered, for about 8 minutes until tender.

Season to taste and serve with a swirl of your best olive oil.