Butter Bean & Chorizo Soup
A deliciously rustic winter warming soup!
Serves 4
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients
3 tbsp olive oil
225g/8 oz chorizo sausage, chopped into bite sized pieces
2 red onions, peeled & roughly chopped
2 garlic cloves, peeled & thinly sliced
2 fresh thyme sprigs
Freshly ground salt & pepper
2 x 420g tins butter beans, drained
1 small savoy cabbage, cored & roughly chopped
Grated zest of 1 lemon and a good squeeze of juice
Handful of fresh parsley, roughly chopped
Crusty rolls, to serve
Method
1. Heat the olive oil in a large saucepan and add the chorizo. Stir on a high heat for 2 minutes until the oil turns reddish brown from the chorizo.
2. Add the onions, garlic and the thyme and season, cook until tender for 2-3 minutes. Tip in the butter beans and mix through, add boiling water to cover the beans and simmer gently for 2-3 minutes.
3. Add the cabbage, pour in extra water if required, simmer for 5-7 minutes or until the cabbage is tender but still has a crunch.
4. Stir in the lemon zest and juice and cook for 30 seconds. Check for seasoning, remove the thyme and serve with a sprinkling of fresh parsley and a crusty roll, enjoy.
We often make this at Roosters - it goes down extremely well with our customers, especially on a revolting cold dull day (so most of the time!) It smells divine too while the chorizo, onion, garlic and thyme are sizzling in the pan and brings a bit of sunshine to the kitchen. Thanks for sharing the recipe here.
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