White Bean & Spinach Soup with Chorizo
An original recipe by Not Quite Nigella
Serves 4
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1 tablespoon of oil
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2 ribs of celery, chopped
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1 onion, chopped
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1 carrot, chopped
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2 bay leaves
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2x400g/14ozs cans of cannellini beans
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1 litre/ 1/2 pint of vegetable stock
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300g/10ozs spinach (fresh or frozen, chopped)
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cloves of garlic, sliced
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2x Chorizo sausages
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salt and pepper to taste
Step 1 - In a large saucepan, heat oil and fry the celery, onion and carrot until softened - about 10 minutes
Step 2 - Add bay leaves, stock, spinach and beans and simmer for 20 minutes.
Step 3 - Meanwhile, in a shallow saucepan, fry the garlic and chorizo until chorizo is cooked through and garlic is browned (but not burnt)
Step 4 - Taste soup for seasoning and add salt and pepper if necessary. Blend soup in blender until smooth. Ladle into bowls and place chorizo pieces on top. Serve with crusty bread - I served it with an olive sourdough.