Chorizo Bean and Vegetable Soup

This lively chorizo bean soup is brimming with vegetables and borlotti beans, in a chorizo-infused broth rich in garlic, paprika and thyme.

📝 Ingredients

• 150 g / 5 oz Spanish chorizo (diced)
• 1 tbsp olive oil
• 1 onion (chopped)
• 1 carrot (diced)
• 1 red pepper
• 2 cloves garlic
• 400 g / 14 oz canned chopped tomatoes (or tomato passata )
• 1 tsp hot smoked Spanish paprika
• 1/2 tsp thyme (or oregano )
• 2 bay leaves (optional)
• 1 litre / 4 cups chicken stock
• 400 g / 14 oz canned barlotti beans (or chickpeas, drained )
• 80 g / 1 cup green beans (fresh or frozen)
• 100 g / 3 cups kale (though stems removed or spinach)
• Salt to taste

👨‍🍳 Instructions

1. 1Add the diced chorizo to a large soup pot and cook over low heat until it renders the fat, which will look dark orange from the spices. At this point, move the chorizo to a side to free up space in the pot and add the chopped onion, diced carrot and red pepper, then and cook while stirring once in a while for 5-7 minutes longer over medium heat. Then add the minced garlic and cook for 30 seconds longer.
2. 2Once the vegetables softened add the hot smoked paprika, thyme or oregano, 2 bay leaves and stir to combine, then top with the tomato passata or crushed tomatoes and give it another stir. Add the canned beans and green beans.
3. 3Now pour in the stock and bring everything to a boil, simmer over low heat for 20 minutes.
4. 4Add the chopped kale and cook for 5 minutes longer. Take off the heat and serve topped with freshly grated Parmesan cheese if desired.