Spicy white bean & chorizo soup

Serves 4-6

1tbsp olive oil
200g chorizo, finely chopped
1 large onion, chopped,
225g celery, chopped
300g carrot, chopped
2 garlic cloves, finely chopped
1tsp paprika
1tsp chilli powder
1/2tsp ground cumin
400g can chopped tomatoes
750ml vegetable stock
salt & freshly ground black pepper
2 x 400g cans cannellini beans, drained & rinsed
crusty bread to serve

1. Fry the chorizo in a large pan until it sis golden and has released its lovely spicy oil. Remove the chorizo with a slotted spoon and set aside. Add the onion, celery and carrot to the pan and fry gently for 3-4 mins. Stir in the garlic, paprika, chilli powder and cumin, and fry for 1 min.

2. Add the chopped tomatoes and stock and season. Stir well, return the chorizo to the pan and bring to the boil, then reduce the heat and simmer for 10mins. Add the beans and simmer for a further 5mins or until the vegetables are tender and the beans are heated through. Serve with crusty bread.

Goodfood magazine April 2012