Chorizo, bean and kale soup recipe
Ingredients
2tbsp olive oil
2 sticks celery, finely chopped
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, crushed
1 sprig fresh rosemary
½tsp smoked paprika
400g can butter beans, drained
400g can plum tomatoes
2tsp concentrated onion or chicken stock
150g fresh kale, roughly chopped
150g chorizo sausage, cut into chunks
Method
Heat the oil in a large pan and fry the celery, onion and carrot over a low heat for 10 minutes until tender.
Add the garlic, rosemary and paprika. Cook for 1-2 minutes, then add the beans, tomatoes, 300ml water and the stock. Bring to the boil and add the kale. Cover and cook for 5 minutes until the kale wilts.
Add the chorizo, cover and simmer for 10 minutes. Serve hot.
If you pour hot soup into a Thermos flask in the morning, it will still be piping hot for lunch. Or you could re-heat cold soup in the microwave for a few minutes.
