Spicy chorizo, white bean & tomato soup

Posted by adm On March - 5 - 2012

How to cook Spicy chorizo, white bean & tomato soup

Ingredients:

  • 2 chorizo sausages, thickly sliced
  • 2 tsp olive oil
  • 1 red onion, coarsely sliced
  • 2 garlic cloves, humbled
  • 1 tsp smoked pimento
  • 1L (4 cups) salt-reduced chicken strain
  • 1 x 400g can diced tomatoes
  • 2 x 400g cans cannellini beans, rinsed, knackered
  • 4 flour tortillas, quartered
  • Olive oil spraying
  • Smoked pimiento, supernumerary, to splash

How to:

  • Preheat oven to 180°C. Occupation 2 baking trays with non-stick baking composition. Heat a large non-stick frying pan over medium rut. Add chorizo. Fake, turning occasionally, for 3-5 minutes or until lucky. Transfer to a plate lined with paper towel.

  • Heat oil in a large saucepan over low hotness. Add onion and fake, stirring occasionally, for 3-4 minutes or until subdued. Add garlic and pimento, and cook for 1 minute or until redolent.

  • Add strain, tomato and chorizo to onion assortment. Increase heat to medium-mellow. Bring to the churn. Reduce heat to low. Simmer for 10 minutes or until the soup thickens slimly. Taste and season with salt and peppercorn. Stir in the beans. Simmer for 5 minutes or until beans are heated through.

  • Lag, spray the tortilla with olive oil spraying. Sprinkle lightly with extra pimento. Place on the lined trays. Bake in oven for 5-7 minutes or until crisp and lucky.

  • Ladle soup among serving bowls. Serve with tortilla wedges.

  • Make it forward: Prepare to end of tone 4 capable 3 days forrader. Cool to room temperature. Store soup in an airtight container in fridge. Store tortilla wedges in an airtight container. Reheat soup in a large saucepan over medium oestrus, stirring ofttimes, for 10 minutes or until heated through. Continue from tone 5.

    Freezing tip: Prepare to the end of tone 3. Cool to room temperature. Transfer to an airtight container and place in the fridge for 2-3 hours to gelidity. Pronounce, date and freeze for capable 3 months. Thaw in the fridge overnight. To reheat, see Make it Beforehand, supra. Continue from step 4.

  • Prepare time:15 min.

    Cooking time:25 min.

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