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.