Chorizo, borlotti & cabbage soup

Name: Chorizo, borlotti & cabbage soup
Ingredients: 3 tbsp olive oil; 90 g cooking chorizo, sliced; 2 large red onions, sliced; 130 g carrots, cut into batons; 1 celery stick, finely sliced, or a good pinch of ground lovage seeds; 1 celery stick, finely sliced, or a good pinch of ground lovage seeds; 3 garlic cloves, chopped; 1 bay leaf; A handful of thyme sprigs; 700 ml chicken stock; 400 g tin chopped tomatoes; 260 g fresh borlotti beans (or use cooked dried or tinned beans); 260 g fresh borlotti beans (or use cooked dried or tinned beans); 260 g fresh borlotti beans (or use cooked dried or tinned beans); ½ Savoy cabbage, cored and sliced; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; A handful of parsley, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

A hearty lunch or a warming supper that’s full of flavour and a contrast of fabulous textures - as much a stew as a soup really. It’s very adaptable to what’s around so throw in some cooked pasta or rice, and/or serve with good bread. If there’s some left over for a lunch after supper the night before, it’s the sort of thing I’m looking forward to all morning.

If you’re using dried borlotti beans - a fine winter staple for soups and stews - soak them in cold water to cover overnight

Ingredients

Lunch
Supper
Leftovers
Soup
Gluten-free
February
March
Winter
January

Ingredients

Method