Chorizo & borlotti bean soup

Posted by adm On February - 7 - 2012

How to cook Chorizo & borlotti bean soup


  • 200g (1 cup) dried borlotti beans
  • 2 chorizo sausages, finely sliced
  • 2 celery sticks, ends cut, finely sliced
  • 1 spiritualist (approximately 200g) fennel medulla, ends cut, finely sliced
  • 1 carrot, raw, finely shredded
  • 2 garlic cloves, humbled
  • 125ml (1/2 cup) dry sherry
  • 1.5L (6 cups) chicken strain
  • 1 x 400g can diced tomatoes (La Gina mark)
  • 1 green zucchini, ends cut, finely shredded
  • Saltiness & freshly ground black peppercorn
  • 1/2 bunch English spinach, stems cut, finely sliced
  • 1/4 cup finely chopped fresh basil
  • Grated parmesan, to dish

How to:

  • Place beans in a glass bowl and cover with cold h2o. Cover with plastic wrap and set aside overnight to sop. Drainage.

  • Place beans and water in a saucepan and bring to the boil over high rut. Reduce heat to low and simmer for 45 minutes or until bid. Drain wellspring.

  • Lag, heat a saucepan over medium-high warmth. Add chorizo and falsify, stirring, for 2 minutes or until prosperous. Transfer to a trough. Add celery, finocchio, carrot and garlic and fake, stirring, for 5 minutes or until tenderise. Add sherry and bring to the churn. Add chorizo, strain, tomato and zucchini and bring to the roil. Reduce heat to low and simmer, stirring occasionally, for 30 minutes or until mixture thickens. Add beans and cook for a advance 1 minute or until heated through. Remove from hotness.

  • Taste and season with salt and peppercorn. Add spinach and basil and stir until spinach wilts. Ladle soup among bowls and sprinkle with parmesan to serve.

  • Prepare time:15 min.

    Cooking time:45 min.

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