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Chorizo and Bean Soup

Chorizo and Bean Soup

with courgettes

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This hearty chorizo and bean soup filled with velvety leeks makes the perfect midweek meal. You'll find it's super simple to prepare and the slight spice from the chorizo means this dish will be warming in more ways than one!

Tags:Quick•Optional Spice•One Pot Wonder
Allergens:Milk•Celery
Total Time30 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

100 g

Chorizo

(ContainsMilk)

½ piece

Leek

1 pack

Cannellini Beans

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

½ sachet

Italian Herbs

5 g

Parsley

1 piece

Courgette

1 pack

Tomato Paste

1 sachet

Vegetable Stock

(ContainsCelery)

1 sachet

Dried Chilli Flakes

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)461 kcal
Energy (kJ)1929 kJ
Fat18.26 g
of which saturates7.37 g
Carbohydrate35.01 g
of which sugars7.62 g
Dietary Fiber12.87 g
Protein29.46 g
Cholesterol0 mg
Salt5.15 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
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1
  • Trim the root and dark green leafy part from half the leek (double for 4p). Thinly slice.
  • Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
  • Roughly chop half the parsley (double for 4p), stalks and all.
  • Drain and rinse the cannellini beans.
2
  • Heat a drizzle of oil in a large pot (for the soup) on medium-high heat. Once hot, add the leek and season with salt and pepper.
  • Cook the leek until softened, 4-5 mins, stirring occasionally.
  • Add the chorizo and fry until browned, 4-5 mins. IMPORTANT: Cook the chorizo thoroughly. 
3
  • Add half the dried Italian herbs (double for 4p), courgette and cannellini beans. Cook for 1 min, stirring frequently.
  • Add tomato paste, stock and 500ml water (double for 4p). Bring to a boil and simmer for 10-12 mins, or until the vegetables are tender.
  • Stir in the dried chilli flakes (use less if you don't like spice). Season to taste with salt, pepper and sugar.

TIP: If you're in a hurry you can boil the water in your kettle.

4
  • Dish up spoonfuls of healthy, hearty vegetable, cannelini bean and chorizo soup.
  • Garnish with the chopped parsley and grated cheese.