BUTTERBEAN AND CHORIZO SOUP

SERVES 2, READY IN 20 MINS

12cm chorizo, peeled 1 onion, diced 2 cloves garlic, minced 1 tbsp olive oil 1 x 400g tin butterbeans, drained and rinsed 2 tbsp parsley, chopped

3cm lemon peel 1 chicken stock cube salt and pepper

ADD IF YOU WANT:

½ tsp ground paprika 2 slices of crusty bread

1

Put on your kettle to boil. Very finely mince 2cm of the chorizo and add it to a bowl with the onion and garlic. 2 Cut the remaining chorizo into 5mm slices and add to a dry saucepan. 3 Fry over a medium heat for 2–3 minutes until the chorizo has released its oils and is almost golden in colour, then transfer to a plate and set aside. Fry the onion, garlic and minced chorizo in the oil for 3–4 minutes. Add the butterbeans, half of the chopped parsley and the lemon peel. Stir together and pour in 600ml water and the stock cube. 4 Bring to the boil, then lower the heat and simmer for 3 minutes. 5 Garnish with the remaining chopped parsley, black pepper and the reserved cooked chorizo.