Chorizo and Bean Soup
with parsley and courgettes
This hearty chorizo and bean soup filled with velvety leeks makes the perfect midweek meal. You'll find it's super simple to prepare and the slight spice from the chorizo means this dish will be warming in more ways than one!
Tags:
Quick
•Optional Spice
•One Pot Wonder
Allergens:
Milk
•Celery
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Chorizo
(Contains Milk)
1 pack(s)
Cannellini Beans
½ unit(s)
Leek
1 unit(s)
Courgette
5 grams
Parsley
½ sachet(s)
Italian Herbs
1 pack(s)
Tomato Paste
1 sachet(s)
Vegetable Stock
(Contains Celery)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Dried Chilli Flakes
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)1929 kJ
Energy (kcal)461 kcal
Fat18.26 g
of which saturates7.37 g
Carbohydrate35.01 g
of which sugars7.62 g
Dietary Fiber12.87 g
Protein29.46 g
Cholesterol0 mg
Salt5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Cooking Steps
1
- Remove the root and dark green leafy part from the leek. Thinly slice half (double for 4p).
- Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
- Roughly chop half the parsley (double for 4p), stalks and all.
- Drain and rinse the cannellini beans.
2
- Heat a drizzle of oil in a large pot (for the soup) on medium-high heat.
- Once hot, add the sliced leek and season with salt and pepper.
- Cook the leek until softened, 4-5 mins, stirring occasionally.
- Add the chorizo and fry until browned, 4-5 mins. IMPORTANT: Cook the chorizo thoroughly.
3
- Add half the dried Italian herbs (double for 4p), the courgette and cannellini beans. Cook for 1 min, stirring frequently.
- Add tomato paste, stock and 500ml water (double for 4p). Bring to a boil and simmer for 10-12 mins, or until the vegetables are tender.
- Stir in the dried chilli flakes (use less if you don't like spice).
- Season to taste with salt, pepper and sugar.
TIP: If you're in a hurry you can boil the water in your kettle.
4
- Dish up spoonfuls of healthy, hearty vegetable, cannellini bean and chorizo soup.
- Garnish with the chopped parsley and grated cheese.
