Serves 4

This is one of those easy soups that you can play around with, use rosemary instead of thyme or add shredded cabbage or greens at the last moment. Ideal for a last minute supper.

Ingredients

1 tsp olive oil
1 chorizo sausage (about 150g/5½oz),chopped
1 large onion, thinly sliced
2 celery sticks, chopped
2 garlic cloves, crushed
2 tsp chopped fresh thyme leaves
1 tsp paprika
2 tomatoes, chopped
1 litre/2 pints chicken stock
2 x 400g/14oz tins cannellini beans, rinsed and drained
sea salt and freshly ground black pepper

Method

1. Heat the olive oil in a large pan over high heat and cook the chorizo for 3-4 minutes until crisp. Drain on kitchen paper.

2. Reduce the heat to medium-low, add the onion and celery to the pan and season well. Cook, stirring occasionally, for 6-7 minutes until softened. Add the garlic, thyme and paprika and cook, stirring, for 1-2 minutes until fragrant. Add the tomatoes and cook for another minute.

3. Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for ten minutes. At this point you could add some thinly sliced cabbage to bulk it out a bit. Add the beans and cook for another five minutes.
Check the seasoning and serve with bread and lots of olive oil.