Chorizo, bean and kale soup
Ingredients
- 2tbsp olive oil
- 2 sticks celery, finely chopped
- 1 onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 2 cloves garlic, crushed
- 1 sprig fresh rosemary
- ½tsp smoked paprika
- 400g can butter beans, drained
- 400g can plum tomatoes
- 2tsp concentrated onion or chicken stock
- 150g fresh kale, roughly chopped
- 150g chorizo sausage, cut into chunks
Each serving contains 320 calories, 9.1g sugar, 17g fat, 4.4g saturates and 3.3g salt.
Method
Heat the oil in a large pan and fry the celery, onion and carrot over a low heat for 10 minutes until tender.
Add the garlic, rosemary and paprika. Cook for 1-2 minutes, then add the beans, tomatoes, 300ml water and the stock. Bring to the boil and add the kale. Cover and cook for 5 minutes until the kale wilts.
Add the chorizo, cover and simmer for 10 minutes. Serve hot.
If you pour hot soup into a Thermos flask in the morning, it will still be piping hot for lunch. Or you could re-heat cold soup in the microwave for a few minutes.
http://bit.ly/L6DtdZ