BUTTER BEAN, CHORIZO AND RED ONION SOUP

Butter Bean, Chorizo and Red Onion Soup image

Provided by English_Rose

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces chorizo sausage, chopped into small bite-sized pieces
2 red onions, roughly diced
2 garlic cloves, very finely sliced
2 sprigs thyme
2 (15 ounce) tins butter beans, drained
1 savoy cabbage, outer leaves removed, core removed, and leaves roughly chopped
1 lemon, grated zest, plus juice of half the lemon
1 ounce parsley, roughly chopped
salt and pepper

Steps:

Heat the olive oil in a heavy-based saucepan, add the chorizo and stir over a high heat for a few minutes until the oil has taken on a reddish-brown color from the chorizo. Add the onions, garlic and thyme and season lightly with salt and pepper. Cook, stirring occasionally for 2-3 minutes.
Pour in the butter beans and stir so that all the ingredients are mixed and coated in the chorizo oil. Add enough boiling water to just cover them. Bring to a simmer and cook gently for about 2 minutes
Add the cabbage to the pan. Stir in a little water if necessary so that there is enough liquid to cook the cabbage. Bring to a simmer and cook gently for about 5-7 minutes or until the cabbage is softened but still has a little crunch. When the cabbage is nearing the end of cooking, stir in the lemon zest and juice.
Scatter over the chopped parsley and cook for 30 seconds. Check the seasoning and adjust if necessary. Remove the thyme.
Ladle the soup into warm bowls and drizzle with olive oil (if desired for garnish) and some black pepper. Serve immediately with crusty bread.

Nutrition Facts : Calories 502.1, Fat 29.3, SaturatedFat 9.3, Cholesterol 49.9, Sodium 1243.4, Carbohydrate 38.8, Fiber 10, Sugar 2.4, Protein 23.5