Chorizo and borlotti bean soup

Somewhere between a soup and a stew, this one-pot wonder features the mouth-watering combination of chorizo sausage, beans and lots of vegetables.

Recipe «Chorizo and borlotti bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 200g dried borlotti beans, 2 Primo Classic Chorizo, finely chopped, 2 celery sticks, ends trimmed, finely chopped, 1 medium fennel bulb, ends trimmed, finely chopped, 1 carrot, peeled, finely chopped , 2 garlic cloves, crushed, 125ml dry sherry, 1.5L chicken stock , 1 x 400g can diced tomatoes, 1 green zucchini, ends trimmed, finely chopped, Salt & freshly ground black pepper, 1/2 bunch English spinach, stems trimmed, finely shredded, 1/4 cup finely chopped fresh basil, Grated parmesan, to serve.

Ingredients:

• 200g dried borlotti beans 
• 2 Primo Classic Chorizo, finely chopped 
• 2 celery sticks, ends trimmed, finely chopped 
• 1 medium fennel bulb, ends trimmed, finely chopped 
• 1 carrot, peeled, finely chopped 
• 2 garlic cloves, crushed 
• 125ml dry sherry 
• 1.5L chicken stock 
• 1 x 400g can diced tomatoes 
• 1 green zucchini, ends trimmed, finely chopped 
• Salt & freshly ground black pepper 
• 1/2 bunch English spinach, stems trimmed, finely shredded 
• 1/4 cup finely chopped fresh basil 
• Grated parmesan, to serve 

Instructions

1. Place beans in a glass bowl and cover with cold water. Cover with plastic wrap and set aside overnight to soak. Drain.
2. Place beans and water in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 45 minutes or until tender. Drain well.
3. Meanwhile, heat a saucepan over medium-high heat. Add chorizo and cook, stirring, for 2 minutes or until golden. Transfer to a bowl. Add celery, fennel, carrot and garlic and cook, stirring, for 5 minutes or until tender. Add sherry and bring to the boil. Add chorizo, stock, tomato and zucchini and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 30 minutes or until mixture thickens. Add beans and cook for a further 1 minute or until heated through. Remove from heat.
4. Taste and season with salt and pepper. Add spinach and basil and stir until spinach wilts. Ladle soup among bowls and sprinkle with parmesan to serve.