This rustic Spanish soup is a vibrant combination of smokey chorizo, fresh kale and robust butter beans.
30 minutes. Gluten Free. Sugar Free. Dairy Free. Just 346 Cal per serve.
1 medium red onion
1 clove of garlic
2 sprigs of thyme
1 tin butter beans
2 stems of kale
3 small natural chicken stock cubes
3 sprigs parsley
Chop chorizo & vegetables
Halve the chorizo lengthways then slice into 1cm pieces. Fill the kettle with water and boil. Drain and rinse butter beans. Finely dice the onion and garlic. Remove the leaves of the thyme. Lay the kale leaves flat and slice each side of the stalk to remove. Roll up the kale leaves into cigars and slice into 1 cm strips. Run your knife back through to the other way to roughly dice.
Make soup base
Heat a heavy based pot on a medium heat. Add enough olive oil to cover the base of the pot. Add the onions, garlic and thyme and sauté for 2-3 minutes until the onions soften. Then add the chorizo and cook for a few more minutes until the mix has taken the colour of the chorizo and the chorizo itself is lightly browned. Add the tinned butter beans, kale and 3 cups of boiled water from your kettle. Lastly, crumble in the stock cubes. Turn up the heat to bring to a rapid boil, then turn down the heat and simmer for 10 minutes with the lid on. While cooking finely chop the parsley and warm your bowls in the oven at 75ºC for a minute or two.
Season & serve
Taste. Season with salt and pepper, squeeze in 1/2 lemon juice, top with the parsley and ladle into warm bowls.
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