It's meaty and filling and is perfect on colder days.
- 200 g chorizo sausage (halved lengthways and sliced)
- 1 large onion (peeled and chopped)
- 225 g celery (chopped)
- 300 g carrot (chopped)
- 2 garlic cloves (peeled and finely chopped)
- 1 tsp paprika
- 1 tsp chilli powder
- 1/2 tsp ground cumin
- 400 g tin chopped tomatoes
- 750 ml vegetable stock
- sea salt and freshly
- ground black pepper
- 2 tins cannellini beans (400g each, drained and rinsed)
- crusty bread, to serve
- Fry the chorizo in a large pan until it is golden and has released its lovely spicy oil. Remove the chorizo with a slotted spoon and set aside.
- Add the chopped onion, celery and carrot to the oil in the pan and fry gently for 3–4 minutes. Add the garlic, paprika, chilli powder and cumin and fry for a further minute. Add the chopped tomatoes and stock and season with a little salt and black pepper.
- Stir well, return the chorizo to the pan and bring to the boil, then reduce the heat and simmer for 10 minutes.
- Finally add in the drained beans and simmer for a further 5 minutes. This soup is even better made ahead as the flavour improves the next day.
- Serve with crusty bread.
This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.
More by Donal Skehan:
- Caramelised Banana American Pancakes
- Carrot and Courgette Cake with Rosemary and Orange Crème Fraîche
- Beer Batter Fish Tacos with Cherry Tomato Salsa