Chirizo and Bean Soup
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 1 onion (chopped)
- 4 cloves garlic cloves (crushed)
- 4 cups vegetable stock
- 2 tsps salt
- 2 tsps freshly ground peppers
- 1 bay leaf
- 2 large carrots (diced)
- 1 large potato (diced)
- 1 large, smoked Spanish Chorizo (cut into chunks)
- 4 cups canned White bean (drained and rinsed)
- 2 cups Kale (leaves only roughly chopped)
- boiling water
- To serve
- gluten-free bread (sliced)
Preparation steps
1.
Heat the oil in a large heavy-based pan. Add the onion and garlic and cook gently for 5-7 minutes until translucent.
2.
Add the stock and bring to a boil. Add the salt, pepper, bay leaf, carrots, potato, chorizo and beans and stir well.
3.
Place the kale on top and gently push down until submerged in the liquid. Cover and cook gently for about 5 minutes until the kale has wilted.
4.
Slowly stir in boiling water- the amount depends on how thick or thin you prefer the soup. Bring to a boil and simmer for 30 minutes. Season to taste.
5.
Ladle into warm soup bowls and serve with gluten free bread.
