Speedy Spanish chorizo soup

This chorizo and bean soup is hearty and packs a punch in the flavour department, yet its fuss free and super fast to make.

Recipe «Speedy Spanish chorizo soup» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 2 chorizo sausages, 1 tbsp extra virgin olive oil, 1 brown onion, finely diced, 2 garlic cloves, crushed, 2 tsp paprika , 1 tsp garlic powder, 1 tsp onion powder, 1 litre chicken stock , 2 x 420g cans cannellini beans, drained, rinsed, 2 large kale leaves, stem and centre vein removed, roughly torn.

Ingredients:

• 2 chorizo sausages 
• 1 tbsp extra virgin olive oil 
• 1 brown onion, finely diced 
• 2 garlic cloves, crushed 
• 2 tsp paprika 
• 1 tsp garlic powder 
• 1 tsp onion powder 
• 1 litre chicken stock 
• 2 x 420g cans cannellini beans, drained, rinsed 
• 2 large kale leaves, stem and centre vein removed, roughly torn 

Instructions

1. Thinly slice half of 1 chorizo. Roughly chop all the remaining chorizo. Heat oil in a large saucepan over high heat. Cook sliced and chopped chorizo, stirring, for 1 minute or until starting to brown. Remove sliced chorizo and transfer to a plate lined with paper towel. Cover to keep warm.
2. Add onion and crushed garlic to remaining chorizo in pan. Cook for 2 minutes or until onion is soft. Add paprika, garlic powder and onion powder. Stir to combine. Add stock, 1 cup water and beans. Bring to a boil. Reduce heat to medium. Simmer for 5 minutes. Add kale. Simmer for 2 minutes or until just wilted. Top with reserved sliced chorizo. Serve.