The chorizo gives this soup a lovely paprika taste.
- Heat a large saucepan over high heat. Add the chorizo and cook, stirring, for 5 minutes or until golden brown. Use a slotted spoon to transfer to a plate. Add the onion, celery, carrot and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the tomatoes and tomato paste and stir to combine. Add the chorizo, beans and chicken stock and stir to combine. Bring to the boil.
- Cook, stirring occasionally, for 5 minutes or until soup thickens slightly. Add the cabbage to the saucepan and stir until cabbage just wilts. Remove from heat. Taste and season with salt and pepper.
- Ladle the soup among serving bowls and top with a dollop of pesto. Serve immediately with crusty bread, if desired.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set