Butter bean and chorizo soup

Name: Butter bean and chorizo soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 3 teaspoons extra virgin olive oil (15 mls) 3 cloves garlic, diced (9 grams) 600 grams tinned butter beans 3 medium potato, diced (360 grams) 6 cups liquid vegetable stock, salt reduced (1500 mls) 6 cups baby spinach (180 grams) 300 grams chorizo sausage 6 slices wholegrain or gluten-free bread of choice (240 grams)

7 steps

Prep:5minCook:15min

Updated at: Fri, 31 May 2024 11:08:06 GMT

Nutrition balance score

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Ingredients

6 servings

3 teaspoonsextra virgin olive oil

3 clovesgarlic

600 gramsbutter beans

3potato

6 cupsliquid vegetable stock

6 cupsbaby spinach

300 gramschorizo sausage

6 sliceswholegrain bread

or gluten-free of choice

Instructions

Step 1

In a saucepan heat the oil over a medium heat. Add garlic and sauté for 30 seconds 1 minute.

Step 2

Drain the butter beans and add to the saucepan with the potato. Stir to coat in garlic and oil.

Step 3

Add the stock and bring to the boil, then reduce to a simmer for 10 minutes or until the potatoes are tender.

Step 4

Use a hand blender or benchtop blender to blitz the bean and potato mix until smooth. Return to the saucepan and add the spinach, heating through until wilted.

Step 5

Dice the chorizo and pan fry for 4-5 minutes or until crispy.

Step 6

Toast the bread.

Step 7

Serve the soup topped with crispy chorizo and slice of toast on the side