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Chorizo and borlotti bean soup
Chorizo and borlotti bean soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Hearty chorizo and bean stew with veggies - a flavorful one-pot meal.
Ingredients:
  • 200g (1 cup) dried borlotti beans
  • 2 chorizo sausages, finely chopped
  • 2 celery sticks, ends trimmed, finely chopped
  • 1 medium (about 200g) fennel bulb, ends trimmed, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) dry sherry
  • 1.5L (6 cups) chicken style liquid stock
  • 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
  • 62.50 ml finely chopped fresh basil
  • Grated parmesan, to serve
Instructions:
  • Soak beans in cold water in a glass bowl overnight. Drain after soaking.
  • In a saucepan, combine beans and water and bring to a boil over high heat. Then, reduce heat to low and simmer for 45 minutes, or until beans are tender. Drain thoroughly.
  • Heat a saucepan over medium-high heat. Cook chorizo until golden, then transfer to a bowl. Cook celery, fennel, carrot, and garlic until tender. Add sherry and bring to a boil. Stir in stock, tomato, zucchini, and chorizo. Simmer for 30 minutes until thickened. Add beans and cook for 1 more minute until heated through. Remove from heat.
  • Season with a touch of salt and pepper to enhance flavors. Toss in spinach and basil, stirring until spinach wilts. Serve soup in bowls and top with a sprinkle of parmesan cheese.

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