About this recipe: Bursting with rich Mediterranean flavours, this soup is a great choice for a fast, satisfying supper. Serve with crunchy baguette, or make it a more substantial meal with Ricotta and Pesto Bites. Delicious!
For chorizo, use diced lean salami or chopped frankfurters. * For a vegetarian soup, use vegetable stock and omit the chorizo. Add a 400g can drained chickpeas with the red kidney beans.
The soup can be made up to two days in advance. Prepare to the end of step 3, then cool, cover and store in the fridge. To use, continue the recipe.
Grill the onions and garlic as steps 1 and 2. Use a 280g jar of roasted red peppers and add a 400g can tomatoes to save time on peeling the fresh ones. Chop and purée with the roasted onion and garlic at step 3.
Roasted cherry tomato soup Replace the plum tomatoes in the basic recipe with 350g cherry tomatoes: grill the tomatoes until the skins split, with 1 halved unpeeled red onion, 1 halved red pepper and 2 garlic cloves, as for the basic recipe. Purée the tomatoes whole with their skins, with the stock and garlic. Peel and chop the vegetables, then add to a pan with the puréed tomatoes. Omit the beans and balsamic vinegar, but include the chorizo, or 200g can tuna, drained and flaked. Add 2 tbsp green pesto with the basil leaves. Simmer for 2-3 minutes. Finish the soup by sprinkling with 100g crumbled feta cheese and 50g pine nuts. Serve with Chilli Bean Wraps.