Cavalo Nero, Cannellini Bean and Chorizo Broth

I drew inspiration for this recipe from a site called The British Larder, run by a restaurant with the same name in Suffolk.  They have some wonderful recipes on here - we must seek it out when we next visit Suffolk, one of our favourite places in the country.  This was a delicious, elegant, warming broth - good chicken stock as a base, and with chunks of leek, carrot, butternut squash and chorizo, along with some cannellini beans and chopped cavolo nero and parsley added at the end.  The chorizo gave a warm smoky backnote to proceedings.  Loads left over for lunch on Monday.