Smoky chorizo and navy bean soup

This hearty soup from Ross Dobson's Wholesome Kitchen is easily made vegetarian. Dobson suggests simply replacing the chorizo (spicy Spanish pork sausage), with 500 ml (2 cups) of sliced mushrooms and cooking as directed. You also can stir in some baby spinach at the end. Navy bean is also called pea bean or haricot and is popular in Britain.

Start to finish: 20 minutes

Ingredients

30ml (2 tbsp) olive oil

170g (6oz) chorizo sausage, casing removed, crumbled

1 medium red onion, thinly sliced

2 garlic cloves, chopped

2ml (1/2 tsp) Spanish smoked sweet paprika

1 can (398ml/14oz) chopped tomatoes

500ml (2 cups) chicken or vegetable stock

1 can (398ml/14oz) navy beans, drained and well rinsed

125ml (1/2 cup) chopped fresh flat-leaf parsley

125ml (1/2 cup) chopped fresh cilantro

Toasted baguette slices, rubbed with garlic, to serve

Method

In a large saucepan over high flame, heat oil. Add chorizo, onion and garlic and sauté for five minutes or until chorizo has browned and onion has softened.

Stir in paprika for one minute or until aromatic.

Add tomatoes, stock and beans and bring to a boil. Reduce heat to a simmer and cook uncovered for 10 minutes. Stir in parsley and cilantro, then serve with garlic toasts.

Makes 4 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 638 calories; 238 calories from fat (37 per cent of total calories); 26g fat (8g saturated; 0g trans fats); 41mg cholesterol; 71g carbohydrate; 30g protein; 9g fibre; 1,423mg sodium.

Source: Wholesome Kitchen by Ross Dobson (Ryland, Peters and Small, 2010).

- AP