Smoky Chorizo and Butter Bean Soup

Ingredients

• 200 g cooking chorizo
• 400 g butter beans
• 400 g chopped tomatoes
• 900 ml chicken stock
• 1 onion
• 3 garlic cloves
• 2 tsp smoked paprika
• 15 g flat-leaf parsley

Method

1. 1

   Slice the chorizo into 1cm coins and fry in a large dry saucepan over a medium-high heat for 3–4 minutes until the oils are released and the edges are crisp. Remove with a slotted spoon and set aside.

2. 2

   In the same pan, fry the diced onion in the chorizo oil for 6 minutes until softened. Add the crushed garlic and smoked paprika and cook for 1 minute.

3. 3

   Pour in the chopped tomatoes and stock, then add the drained butter beans. Season well and bring to a simmer.

4. 4

   Cook for 15 minutes to allow the flavours to meld. Return the chorizo to the pan and stir through.

5. 5

   Taste and adjust the seasoning, then ladle into warmed bowls and scatter with roughly chopped flat-leaf parsley.