Chorizo is a spicy Spanish sausage made with paprika and garlic and packed full of flavour. It’s great in casseroles and soups like this one.
Chorizo and Canellini Bean soup
1 chorizo sausage
1 tin of canallini beans
1 stick of celery
1 tin of tomatoes
500ml – 1 litre of Vegetable stock (depending on how thin or thick you want the soup)
Slice the chorizo into bite sized pieces and fry in a little olive oil for a few minutes. Remove from the pan.
Finely chop the vegetables then add them to the pan and fry until softened in the olive oil that will now be coloured and flavoured with the chorizo.
Put the chorizo back in the pan with the vegetables and add the tomatoes, beans and stock. Season well then bring to the boil and simmer until the soup thickens to the consistency you like.