Chorizo, borlotti bean and red onion soup - Ramsay

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Step 1

Chop the Chorizo into small bite-sized pieces. Put the kettle on to boil.

Step 2

Heat the olive oil in a heavy-based saucepan and add the onions, garlic and thyme. Cook, stirring , for 2 minutes then add the chorizo. Stir over a high heat for a few minutes until the oil has taken on a reddish-golden hue from the chorizo.

Step 3

Tip in the butter beans and pour in just enough boiling water to cover them. Bring to a simmer and cook gently for about 10 minutes.

Step 4

Season generously with salt and pepper and a squeeze of lemon juice. Scatter over the chopped parsley and ladle the soup into warm bowls to serve.