Smoky Chorizo and Butterbean Soup
with Greek Salad Cheese and Garlic Ciabatta
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
60 grams
Diced Chorizo
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
(May contain Celery)
1 carton(s)
Butter Beans
1 sachet(s)
Smoked Paprika
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
25 grams
Sun-Dried Tomato Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Remove to a plate once cooked.
In the meantime, peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the onion.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Drain and rinse the butterbeans in a sieve.
Return the now empty frying pan to medium-high heat, add a drizzle of oil if needed.
Once hot, add the onion and pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the smoked paprika and half of the garlic and fry for 1 min more.
Stir the passata, butterbeans, vegetable stock paste and water for the sauce (see ingredients for amount) into the pan.
Bring up to a boil, then lower to a simmer. Cook, until thickened slightly, 4-5 mins.
In the meantime, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the bread on the top shelf of your oven until golden, 4-5 mins.
When your stew has thickened, add back in the chorizo and stir in the sun-dried tomato paste and honey (see pantry for amount).
Share your stew between your serving bowls.
Crumble over the Greek style salad cheese.
Serve with your garlic ciabatta on a plate on the side.
Enjoy!
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