NEWSTALKZB – Tomato, bean & chorizo soupSmokey, rich and filling this soup is a favourite in my house. Beans can take a while to cook but other than that it really is a very quick to put together soup.
Serves 2-4
1 cup dried 3 bean mix, soaked overnight, or using tinned is fine
1 tbsp olive oil
1 medium onion, diced
100g chorizo, sliced thickly
400g can crushed tomatoes
1 tsp smoked paprika
2-3 cups water or vegetable stock
Salt and pepper to season
Store-bought pesto to serve
Grated parmesan to serve

Drain beans and rinse well. In a large saucepan, cover beans with plenty of water and add salt. Bring to the boil and cook for 10 minutes then reduce heat and simmer for 45 minutes or until soft and creamy to the bite. Drain again and set aside.
Rinse the pot casually, add oil and sauté onions for 1-2 minutes then add in chorizo and fry until it releases its lovely orange oil. Pour in tomatoes, add the paprika, the cooked beans and enough of the water/stock to your desired consistency. Simmer and taste, then season with salt and pepper.
Serve in bowls topped with a dollop of pesto and sprinkling of parmesan.

Nici’s note:
Use tinned beans if you prefer and add them in with the tomatoesLISTEN ABOVE