Butterbean, Chorizo and Cabbage Soup
2 tablespoons extra-virgin olive oil
175g (6oz) onion, chopped
175g (6oz) chorizo or Kabanossi sausage sliced
400g (14oz) tin of tomatoes
salt, pepper and sugar
1.2 litres (2 pints) chicken stock
400g (14oz) tin of butter beans or haricot beans
½ savoy cabbage
4 tablespoons flat leaf parsley chopped
Heat the oil in a sauté pan over a medium heat, add the onion, cover and sweat until soft but not coloured. Slice the chorizo and toss for 2-3 minutes or until it begins to crisp slightly – the fat should run. Chop the tomatoes fairly finely and add with all the juice to the pan, season with salt, freshly ground pepper and sugar.
Bring to the boil and cook on a high heat for 5-6 minutes, add the boiling stock and butter beans. Bring back to the boil, thinly slice the cabbage and add. Cook for another 2-3 minutes, add the chopped parsley. Taste and correct the seasoning and serve with lots of crusty bread.