Tomato, chorizo and bean soup

Cooking Meat Tomato, chorizo and bean soup

This quick soup is high in fibre and a great winter warmer recipe.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium-high heat. Add chorizo. Cook, stirring, for 3 to 4 minutes or until crisp. Drain excess oil from pan. Add sauce and stock. Bring to the boil.
  2. Place half the beans in a bowl. Roughly mash with a fork. Add all beans to soup. Reduce heat to low. Simmer, covered, for 10 minutes. Add spinach. Stir until spinach wilts. Ladle soup into bowls. Sprinkle with basil leaves. Serve with toasted ciabatta.

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2 tsp olive oil
2 Primo Classic Chorizo, cut into 1cm pieces
575g Napoletana pasta sauce
3 cups chicken stock
400g can cannellini beans, drained, rinsed
100g baby spinach
1/3 cup fresh basil leaves
Toasted ciabatta slices, to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Meat
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