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Portuguese Chorizo Soup

Portuguese Chorizo Soup

Delicious with a crusty white loaf.

Adapted from The Soup Book, Sausage and Bean Soup by Eric Treuille.

  • 4 servings
  • 20 minutes
  • 45 minutes

Ingredients

  • 300g cherry tomatoes, halved
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 onion, finely chopped
  • 3 links (~200g) spicy italian sausage, crumbled
  • 4 cloves garlic
  • 1 tsp crushed red pepper flakes
  • 14 oz (canned) cannellini beans, drained, rinsed, drained
  • 3 cups hot chicken stock
  • 1 handful chopped parsley

Notes

  • Substitute chicken sausage for a healthier version.

Directions

  1. Preheat oven to 350°F. Place tomatoes on baking sheet, drizzle with 2 tbsp olive oil, a pinch of salt and ground pepper, then toss to coat. Roast for 9 minutes, until softened. Remove and drizzle with balsamic vinegar.
  2. Meanwhile, heat the remaining oil in heavy-bottomed pot over medium heat. add the onion and cook for 5 minutes until soft. Stir in the crumbled sausage , garlic, and red pepper flakes, and cook for 5–10 minutes until the onion is pale yellow. Add the beans and stock, bring to boil and then reduce to simmer for 10 minutes. Add the tomatoes and juices, and half the parsley.
  3. Ladle a cupful of mixture without too much liquid into a tall cup, and process with stick blender until smooth. Stir back into pot, and repeat until desired consistency; usually once or twice is enough.
  4. Simmer soup for 10 minutes, the add remaining parsley, and adjust seasoning (salt, pepper, red pepper flakes, balsamic) to taste.