Chorizo, Cannellini and Potato Soup

By tulawdog

Ingredients

• 2 tsp olive oil
• 2 chorizo sausages, finely chopped
• 1 onion, finely chopped
• 1 large Red Potato, peeled and chopped
• 2 garlic cloves, finely chopped
• 2 tsp Smokey Paprika
• 2 x 15oz/ 425g cans Cannellini Beans, drained
• 1 L Chicken Broth
• 2 cups water
• 2 tsp fresh lemon juice
• rind finely grated from 1 lemon
• 1/4 cup parsley leaves, finely chopped

Preparation

Step 1

Heat olive oil in a deep saucepan over medium heat. Add chorizo and cook, stirring occasionally, for 10 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.
Add onion, potato and garlic to pan. Cook for 5 minutes or until onion is soft and potato is light golden. Sprinkle paprika over and stir well to combine. Cook for another minute. Add drained cannelloni beans, chicken broth, water and lemon juice to pan. Bring to the boil. Return half the chorizo to pan. Reduce heat and simmer for 30 minutes. Remove from heat and puree soup with a hand blender. Season with salt and pepper. Combine lemon rind and parsley in a bowl.
Ladle soup into serving bowls. Garnish with remaining chorizo and parsley mixture. Serve with ciabatta rolls.