Cannellini & Chorizo Soup
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Recipe: #33148
August 14, 2019
Categories: Comfort Food, Soups/Stews, Beans, Vegetables, Celery, Onions, Moroccan, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Winter, Weeknight Meals, Stove Top, No Eggs, Non-Dairy more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (587.3 g)
- Calories 203.3
- Total Fat - 12.1 g
- Saturated Fat - 4.4 g
- Cholesterol - 26.7 mg
- Sodium - 441.8 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 4.8 g
- Sugars - 6.7 g
- Protein - 10.1 g
- Calcium - 91.3 mg
- Iron - 2 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.3 mg
Step 1
Heat a large oiled saucepan over a medium to high heat and add the chorizo, onion, celery and carrot and cook, stirring occasionally for about 3 minutes or until onion is soft and chorizo is golden in colour.
Step 2
Add seasoning and cook, stirring for 1 minute and then stir in soup mix, water and beans and bring to the boil and then simmer, uncovered, for 5 minutes and then stir in coriander leaves and serve with crusty bread.
Tips & Variations
No special items needed.
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