Chorizo + Bean Soup

Packed with flavour + goodness - This chorizo + bean soup works mid - week or for a substantial weekend lunch that can even be prepared the day before - thank you @barb for the recipe - hope you don’t mind me sharing...

 

2 tbsp olive oil

1 brown onion, finely chopped

2 cloves garlic, finely chopped

1 carrot, finely chopped

3 chorizo, sliced on a diagonal

¼ tsp turmeric

½ tsp cumin

¼ tsp chilli flakes

400g tin tomatoes

400g tin cannellini beans, drained + rinsed

2 lt chicken stock

1 cup small pasta (I used fusilli)

a large handful of parsley

salt + pepper

 

Heat oil in a large heavy saucepan over medium heat + saute garlic, chorizo, onion, + carrot for a few minutes until soft. Add spices + cook for one minute. 

Add tomatoes, beans + chicken stock. Bring to the boil, add pasta + reduce to a simmer - for about 20-30 minutes until pasta is just cooked. Check seasoning + add salt + pepper if necessary. Serve topped with parsley, hot crusty bread (with loads of butter on the side). Bam! Your  el rustico soupa is ready!

Note: You can change it up by adding lentils or chickpeas instead of cannellini beans - even sliced zucchini would be nice.