Shane cooks

Spicy Tomato chorizo butterbean soup

Preparation time:
15 minutes
Cooking time:
35 minutes
Serves:
6 serves

This is a great batch cooking recipe, affordable and really tasty. Leave out the chorizo to make it vegetarian.

  • Ingredients

    • 3 tbsp Rapeseed oil
    • 1 Medium onion, chopped
    • 1/2 Carrot, peeled & chopped
    • 2 Cloves garlic
    • 1/2 Fresh chilli
    • 1 tbsp Tomato puree
    • 1 can Chopped tomatoes (400g)
    • 500ml Vegetable stock
    • 1 can Butter beans (400g)
    • 1 tsp Sugar
    • 75g Chorizo
    • 1 tsp Paprika
    • 150g Wholemeal pasta
    • Salt & pepper
      Garnish:
    • Greek yoghurt
    • Fresh chilli & basil
    • Toasted bread
     
  • Method

    • In a medium sized saucepan, place over medium heat and add the oil, onions, garlic, chopped chilli and carrot.
    • Cook for 5 minutes until fragrant and the vegetables begin to soften.
    • To this, add the tomato puree, chopped tomatoes, paprika & vegetable stock.
    • Cook for 10-15 minutes or until the vegetables are soft.
    • While the soup is cooking, in a pan cook the chopped chorizo in a little oil until crispy and set aside.
    • Once the vegetables are soft, using the Kenwood hand blender, blitz the tomato soup base for 20 seconds until smooth.
    • Return to the heat and add the pasta, butterbeans, sugar & crispy chorizo.
    • Cook gently until the pasta is cooked and taste for seasoning.
    • If your tomato soup has reduced too much, just add more stock.
    • Serve with a spoon of Greek yoghurt, chopped chili, fresh basil and some toasted bread.

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