Spicy Cabbage and Chorizo Soup - Fresh-Pressed Olive Oil

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large yellow onion, peeled and diced
• 8 ounces cured Spanish chorizo (approximately
• 2 1/2 links), sliced 1/4 inch thick
• 4 cloves garlic, peeled and finely chopped
• 1/4 teaspoon hot red pepper flakes, or more to taste 8 cups water
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 small green or savoy cabbage, cored and thinly sliced
• One 15-ounce can navy or great northern beans
• 1 tablespoon kosher salt, or more to taste
• Freshly ground black pepper
• Juice of 1/2 lemon