Weekend Cooking: White Bean and Chorizo soup

I have owned a couple of Bill Granger's books for years now, but I have actually ever cooked one recipe out of them - Choc Banana Bread. I have made that so many times, and it was one of the first recipes I shared for Weekend Cooking. I am not really sure why I haven't cooked more as so many of his recipes look relatively easy and tasty. 

After borrowing Best of Bill from the library I actually sat down and bookmarked a few recipes, and I also looked back through the books that I already owned and found several more recipes to try too. 

Given that it is now soup weather here, this recipe was one of the first that I tried and it will be on regular rotation through this winter and probably next winter too! I have also made the chocolate brownie recipe out of this book, and I think it now is my favourite chocolate brownie recipe...until I find another good one!

White Bean and Chorizo soup

1 teaspoon olive oil
1 chorizo sausage, diced
1 large onion, thinly sliced
2 stalks celery, diced
2 crushed garlic cloves
2 teaspoons fresh thyme, chopped
1 teaspoon paprika
2 diced tomatoes
1 l chicken stock
800g tinned cannellini beans, rinsed
Sea salt
Ground black pepper

Method

1. Heat the olive oil in a large pan over high heat and cook the chorizo for 3–4 minutes until crisp. Drain on kitchen paper.

2. Reduce the heat to medium-low, add the onion and celery to the pan and cook, stirring occasionally, for 6–7 minutes until softened. Add the garlic, thyme and paprika and cook, stirring, for 1–2 minutes until fragrant. Add the tomatoes and cook for another minute.

3. Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for 10 minutes. Add the beans and cook for another 5 minutes. Season with salt and pepper before serving.

Easy, quick and tasty!

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