Tomato Soup with Red Kidney Bean and Chorizo

Tomato Soup With Red Kidney Beans and Chorizo Recipe

Ingredients (serve 4 - or 6 people with smaller portions)

20g unsalted butter

2 shallots (roughly chopped)

2 x 400g tins chopped tomatoes

500ml vegetable stock

500ml water

230g red kidney beans (from a tin, drained and rinsed)

300g chorizo sausage (diced)

1/2 tbsp olive oil

pepper

For the parsley oil

100ml extra virgin olive oil

50g finely chopped flat leaf parsley

1. Put a large saucepan over a medium heat. Add in the butter. When it has melted, add the chopped shallots and stir frequently for 4 to 5 minutes until they have softened.

2. Pour in the chopped tomatoes, the chicken stock, the water and stir well. Bring it to the boil, then lower the heat and let it simmer for 30 minutes (covered for the first 15 minutes, uncovered for the remaining 15).

In the meantime, make the parsley oil. Heat up the olive oil in a small frying pan, add the parsley and stir for 3 to 4 minutes. You can blend the ingredients in a small food processor or serve as it is. Pour the parsley oil in a small serving bowl (I kept some aside and used it to roast a chicken the following day).

3. While the soup is still simmering, put a frying pan over a high heat and add half a tablespoon of olive oil. When it is hot, add the chorizo and fry it for 4 to 5 minutes. Transfer it with a slotted spoon onto some kitchen paper to absorb some of the fat (you can keep the remaining fat from the pan and use it to roast meat or saute potatoes during the week).

4. After the soup has been simmering for 30 minutes, you can either blend it for a smooth soup or leave it as it is for a soup with chunky bits of tomatoes. I took the saucepan off the heat and used a hand blender to smooth it a bit and put it back on a low heat.

Add the red kidney beans and the chorizo. Stir well, cover and simmer for another 10 minutes.

Season to your taste with pepper when it has finished cooking.

You can notice here I have not used salt at any stage. I find there is enough salt in the chorizo to season the soup.

Divide the soup between the bowls and drizzle the parsley oil on top.

Bon appétit!