Name: Borlotti bean and chorizo soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Cuisine: european
Ingredients: 18.20 gm olive oil; 1 large brown onion, halved, thinly sliced; 1 (about 125g) chorizo sausage, cut into 5mm-thick slices; 2 garlic cloves, crushed; 1L (4 cups) chicken style liquid stock; 2 x 400g cans borlotti beans, rinsed, drained; 250g savoy cabbage; Salt & freshly ground black pepper; Crusty bread, to serve

Borlotti bean and chorizo soup

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Hearty winter bean soup enhanced with zesty chorizo.

Ingredients:

1 large brown onion, halved, thinly sliced
1 (about 125g) chorizo sausage, cut into 5mm-thick slices
1L (4 cups) chicken style liquid stock
2 x 400g cans borlotti beans, rinsed, drained
250g savoy cabbage
Salt & freshly ground black pepper
Crusty bread, to serve

Instructions:

In a large saucepan over medium-low heat, heat the oil. Cook the onion uncovered, stirring occasionally, for 8 minutes until soft. Then add the sausage and cook, uncovered, stirring occasionally, for 2 minutes until browned. Stir in the garlic and cook for another 30 seconds until fragrant.
Pour in the stock and beans, then cover the pan and bring it to a boil over high heat. Lower the heat to medium and simmer partially covered for 5 minutes, stirring occasionally.
Prepare the cabbage by removing the tough core and finely shredding it. Add the cabbage to the soup and cook for about 3 minutes, or until it slightly softens. Season with salt and pepper to taste.
Serve the soup in bowls alongside crusty bread.

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