Chorizo and cannellini bean soup

    Chorizo and cannellini bean soup

    4saves
    1hr


    1 person made this

    About this recipe: A hearty, hot and spicy soup packed with vegetables. Definitely an ideal winter warmer, but very quick and easy to prepare. I regularly make this in larger batches, which will stay fresh in the fridge for 2 to 3 days (although it's never lasted that long). The heat can be easily mellowed by removing the seeds from the chilli, using less chilli powder, or using mild chilli powder.

    Ingredients
    Serves: 6 

    • 200g chorizo, skin removed and roughly diced
    • 1 red chilli, chopped
    • 1 red pepper, chopped
    • 1 carrot, peeled and chopped
    • 1 celery stick, chopped
    • 1 onion, peeled and chopped
    • 1 garlic clove, minced
    • 1 tablespoon tomato purée
    • 1 teaspoon hot chilli powder
    • 1 teaspoon paprika
    • 1/2 teaspoon cumin
    • 1 tin chopped tomatoes
    • 250ml hot beef stock
    • 1 (300g) tin cannellini beans, drained and rinsed
    • salt and finely ground black pepper, to season

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Add the chorizo to a large dry pan and heat on a low heat for 5 to 10 minutes, until the oils have released. Then remove the chorizo from the pan and set aside.
    2. Add the chilli, pepper, carrot, celery, onion, garlic, tomato purée, chilli powder, paprika and cumin to the same pan, and cook gently for 5 minutes until the vegetables have softened.
    3. Add the chopped tomatoes and beef stock, stir well, bring to the boil then reduce to a simmer, uncovered, for 10 to 15 minutes, until the carrots are soft.
    4. Blend the soup until smooth. This is best done with an immersion blender (if so, remove the heat from the pan beforehand), or alternatively, with a standard blender, in batches if necessary.
    5. Add the cannellini beans and chorizo and heat through for a further 5 to 10 minutes on a low heat.
    6. Season with salt and finely ground black pepper to taste. Bear in mind the chorizo will contribute a fair amount of salt to the soup. Ideal served alongside crusty bread or garlic bread.

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