This is a great leftover and store cupboard soup when you have some leftover vegetables and back up fridge chorizo.
3 tablespoons of olive oil;
2 red onions, finely chopped;
2 large carrots chopped into small prices
4 celery stalks (preferably the heart so that the leaves are also used in the soup). 2 finely chopped and 2 medium sliced;
2 teaspoons of paprika
1 chorizo ring (about 225g) chopped into 0.5cm chunks.
2 cloves of garlic, crushed
2 tablespoons of tomato puree
500 ml of vegetable stock (Marigold Vegetable Boullion);
2 x 390g carton of chopped tomatoes;
1 x 390g carton of Sainsbury’s cannellini beans
1 x handful of small pasta shapes such as orzo or trofie
Handful of basil;
4 sprigs of thyme, taken off the stalk and finely chopped;
Handful of parsley finely chopped; and
Here’s what you do:
Step 1 - Put the oil over a low to medium heat in a large pot.
Step 2 - When the oil is hot add the onions and cook until softened, but not brown.
Step 3 - Add the carrot and celery and sweat down for about 10 minutes.
Step 4 - Add tomato puree, garlic and paprika, stir to ensure that they do not stick to the bottom. Cook out for about 5 minutes before adding the chopped chorizo. Cook for a further two minutes so that some of the fat can melt out of the chorizo.
Step 5 - Add the stock, chopped tomatoes, pasta, cannellini beans, herbs and seasoning .
Step 6 - Simmer the soup for at least 35 minutes and season to taste.
That gives you the basic recipe, but here are some extra tips should you need them:
Option 1 - If you want to spice this up a bit, you can add some more paprika.
Option 2 - If you prefer a less chunky soup, you can liquidise half or all of the soup to reach your desired texture. I like to do this anyway as you then taste all of the flavours with every mouthful.