Butter Bean, Chorizo and Red Onion Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat the olive oil in a heavy-based saucepan, add the chorizo and stir over a high heat for a few minutes until the oil has taken on a reddish-brown color from the chorizo. Add the onions, garlic and thyme and season lightly with salt and pepper. Cook, stirring occasionally for 2-3 minutes.
  • Pour in the butter beans and stir so that all the ingredients are mixed and coated in the chorizo oil. Add enough boiling water to just cover them. Bring to a simmer and cook gently for about 2 minutes
  • Add the cabbage to the pan. Stir in a little water if necessary so that there is enough liquid to cook the cabbage. Bring to a simmer and cook gently for about 5-7 minutes or until the cabbage is softened but still has a little crunch. When the cabbage is nearing the end of cooking, stir in the lemon zest and juice.
  • Scatter over the chopped parsley and cook for 30 seconds. Check the seasoning and adjust if necessary. Remove the thyme.
  • Ladle the soup into warm bowls and drizzle with olive oil (if desired for garnish) and some black pepper. Serve immediately with crusty bread.
Advertisement