Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1 large red potato, peeled and chopped
- 1 brown onion, finely chopped
- 1/2 cup parsley leaves, finely chopped
- 420grams tinned cannellini beans, drained
- 2teaspoons olive oil
- 2teaspoons ground cumin
- 2teaspoons smoked paprika
- 1 large lemon, rind finely grated (plus 2 tbs juice)
- chicken stock
- 2 chorizo, finely chopped
- 1 pinch pepper (for seasoning)
- 4 small ciabatta rolls (to serve)
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 4
Heat oil in a deep saucepan over medium heat. Add chorizo and cook, stirring occasionally, for 10 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.
Step 2 of 4
Add onion, potato and garlic to pan. Cook for 5 minutes or until onion is soft and potato is light golden. Sprinkle paprika and cumin over vegetables and stir well to combine. Cook for 1 minute. Add beans, stock, 2 cups of water and lemon juice to pan. Bring to the boil. Return half the chorizo to the pan. Reduce heat and simmer for 30 minutes.
Step 3 of 4
Remove from heat and purée soup with a hand blender. Season with salt and pepper. Combine lemon rind and parsley in a bowl.
Step 4 of 4
Ladle soup into serving bowls. Garnish with remaining chorizo and parsley mixture. Serve with ciabatta rolls.
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