This hearty soup from Ross Dobson’s “Wholesome Kitchen” is easily made vegetarian. Dobson suggests simply replacing the chorizo with 2 cups of sliced mushrooms and cooking as directed. You also can stir in some baby spinach at the end. Start to finish: 20 minutes. Servings: 4.
Ingredients
2 tablespoons olive oil
6 ounces chorizo sausage, casing removed, crumbled
1 medium red onion, thinly sliced
2 garlic cloves, chopped
1/2 teaspoon Spanish smoked sweet paprika
14-ounce can chopped tomatoes
2 cups chicken or vegetable stock
14-ounce can navy beans, drained and well rinsed
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
Toasted baguette slices, rubbed with garlic, to serve
Directions
In a large saucepan over high, heat the oil. Add the chorizo, onion and garlic and saute for 5 minutes, or until the chorizo has browned and the onion has softened.
Stir in the paprika for 1 minute, or until aromatic.
Add the tomatoes, stock and beans and bring to a boil. Reduce the heat to a simmer and cook uncovered for 10 minutes. Stir in the parsley and cilantro, then serve with the garlic toasts.
Per serving : 638 calories; 238 calories from fat (37 percent of total calories); 26g fat (8g saturated; 0g trans fats); 41mg cholesterol; 71g carbohydrate; 30g protein; 9g fiber; 1,423mg sodium.
