Comforting Bean and Chorizo Soup

This soup is quick to make, packed with flavour, and contains a decent amount of vegetables which makes it perfect for a comforting Half Term Holiday lunch in Autumn. 

2 chorizo sausages, finely chopped
1 onion, finely chopped
2 celery sticks, finely chopped
1 carrot, peeled, finely chopped
1 pepper, finlely chopped
2 garlic cloves, crushed
2 Tblsp tomato paste
400g tin chopped tomatoes
400g can cannellini beans, borlotti beans or chickpeas, rinsed and drained
500ml vegetable stock
2 generous handfuls of spinach or greens

Heat a large saucepan over high heat. Add the chorizo and cook, stirring, for 5 minutes or until golden brown. Use a slotted spoon to transfer to a plate. Add the onion, celery, carrot, pepper and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the tomatoes and tomato paste and stir to combine. Add the chorizo, beans and stock then stir to combine. Bring to the boil.

Cook, stirring occasionally, until the soup thickens slightly.  Add the spinach or greens and stir through so it wilts.  Season with salt and pepper to taste.  Serve in bowls with crusty bread.



This soup is bubbling away and we are eagerly awaiting lunch.