BUTTERBEAN CHORIZO AND CABBAGE SOUP

 

Preparation time: 15 mins

Serves 4 -6

 

Ingredients:

 

1 tbsp olive oil

2 large onions, finely sliced

¼ tsp cayenne pepper

450g/1lb waxy potatoes, peeled and diced

2 cloves of garlic, crushed

2 x 400g/15oz cans butterbeans, rinsed and drained

110g/4oz chorizo sausage, cut into cubes ½cm/¼ inch

450ml/1 pint vegetable stock

1 small Savoy cabbage, outer leaves removed, cut into small wedges

Salt and freshly ground black pepper

2 tbsp parsley, finely chopped

 

 

 

AND THIS IS WHAT YOU DO………..

 

1. Heat the oil in a large saucepan, add the onion and cayenne and cook gently for 10 – 15 minutes or until soft but not coloured.
    

2. Add the diced potatoes and garlic and continue to cook for a further 15 minutes or until they are just beginning to break up.
    

3. Stir in the butterbeans and chorizo and pour over the vegetable stock.Lay the cabbage wedges on top and season, cover and cook for 15 minutes or until the cabbage is tender.
    

4. Divide the soup between four warmed bowls, sprinkle with parsley and serve at once.