Cannellini bean and chorizo soup

Serve this on its own as a healthy alternative to a big dinner when you want something quick to eat that is nutritious and very tasty. Serves four.

Ingredients

Olive oil

1 carrot, chopped

1 onion, chopped

1 celery stalk, destrung and chopped

2 cloves of garlic, chopped

1 bay leaf

1 chorizo link, skin removed and chopped

1 tin of cannellini beans, drained and rinsed of their juice

6 cups of chicken stock (fresh or made up with 1 chicken stock cube)

2 tablespoons of fresh thyme

1/4 sprig of rosemary, leaves stripped (optional)

Directions

1. Gently fry the carrot, onion and celery in olive oil for 8-10 minutes over a low heat until the vegetables are lightly coloured.

2. Add the garlic, bay leaf and chorizo and fry for 1-2 minutes. Do not brown the garlic. 

3. Add the cannellini beans, the chicken stock and the thyme and rosemary. Cook for 10 minutes or until piping hot.

Notes

- add fresh finely sliced and deseeded red chilli pepper at step one if you want it hot.

- serve with lots of bread and a green salad for a lighter dinner.

- feel free to change the beans for kidney or chickpeas and change the herbs to suit what you have.

- Add in cream at the end to make it richer.

- leave out the chorizo for a vegetarian version.

Sourced from Greatfood.ie