This gorgeous little recipe quick, simple and utterly delicious. Paul often cooks this hearty soup for our customers to much acclaim. Indeed, it is excellent if you’re looking for a nourishing pick me up, using readily available ingredients in the store. So, it is an altogether family favourite!
Try it today and let us know what you think!
Ingredients
- 500g cherry tomatoes
- 40g cooking chorizo, chopped
- 1 red pepper, cubed
- 2 shallots, chopped
- 4 stalks celery, sliced
- 3 cloves garlic, chopped
- 1 red chilli, deseeded and chopped
- 1/2 packet of basil leaves
- 1 tbsp fresh chopped parsley
- 800ml vegetable stock
- 1 tin of mixed beans, drained
- 250g fresh spinach (optional)
Method
- Preheat oven to 180 degrees celsius.
- Pierce the tomatoes and place on baking tray with the garlic, red pepper and some basil leaves. Drizzle with olive oil, season with salt & pepper. Roast in the oven for 12 to 15 minutes or until the skins of the tomatoes are soft.
- In the meantime, add some oil to a pan and sauté the shallots for a couple of minutes.
- Add the chorizo to the pan and stir on a medium heat until the natural oils start to show.
- To the pan, add the celery and chopped chilli, stir and sweat off for a few minutes over a medium heat with the lid on the pan.
- Next, add the roasted ingredients from the baking tray to the pan.
- Stir in the chopped parsley.
- Rinse the beans in a colander with water and add to the pan.
- Finally add the stock, bring to the boil, then simmer gently for 5 to 10 minutes to allow the ingredients and flavours to infuse.
- Serve with spinach (optional) and basil leaves and a toasted ciabatta (or any bread) drizzled with olive oil.
