Chorizo and Cannellini Soup with Thyme and Paprika
Ingredients:
- 800 g tinned Cannellini beans, rinsed and drained
- 2 Tomatoes, chopped
- 1 litre Chicken stock
- 1 tsp Olive oil
- 1 Chorizo sausage, about 150g, chopped
- 1 large Onion, sliced
- 2 Celery sticks, chopped
- 2 Cloves Garlic, crushed
- 2 tsp fresh Thyme, chopped
- 1 tsp Paprika
- Salt and Pepper
Method:
- Heat the olive oil in a large pan over high heat and cook the chorizo for 3-4 minutes until crisp. Drain on kitchen paper.
- Reduce the heat to medium, add the onion and celery to the pan and cook while stirring for 6-7 minutes until softened.
- Add the garlic, thyme and paprika to the pan and cook, stirring, for 1-2 minutes until fragrant. Add the tomatoes and cook for another minute.
- Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for ten minutes. Add the beans and cook for another 5 minutes.
- Season with salt and pepper.
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