Ingredients

The following ingredients have 4 Servings
  • 1.667 cups dried White bean
  • 4 cups vegetable stock
  • 2 fresh bay leaves
  • 2 garlic cloves
  • 1 sprig rosemary (some needles set aside to garnish)
  • 0.5 cup Bacon (sliced)
  • 1 carrot (sliced)
  • 1 onion (sliced)
  • 1 stick Celery (sliced)
  • 1 green pepper (sliced)
  • 1 cup Chorizo (sliced)
  • 2 Tbsps olive oil

Instruction

  • Soften the beans overnight.
  • Drain the beans, add them to a pot along with the stock, bay leaves, garlic and rosemary and bring to the boil. Simmer for approx. 50 minutes, stirring occasionally.
  • Remove half of the beans from the stock using a draining spoon and set aside. Also remove the herbs and then puree the remaining beans and the garlic in the stock.
  • Fry the bacon in 1 tbsp hot oil for 2-3 minutes. Add the vegetables and the pureed soup as well as the whole beans. Simmer for 15 minutes. If necessary add a little more stock and stir occasionally.
  • Fry the chorizo in the remaining oil for 2-3 minutes. Season the soup with salt and ground black pepper, add the chorizo and the fat to the soup and serve garnished with the remaining rosemary.