Butter Bean and Pork Broth
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 4 h. 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 cloves garlic cloves (minced)
- 2 cups Chorizo (peeled and sliced)
- 1 tsp paprika
- 2 cups canned, white Kidney beans
- 2 cups tomato passata
- 4 cups vegetable stock
- 2 Tbsps Basil (chopped)
- crusty white bread (to serve)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the garlic, and a little salt, frying for 2 minutes.
2.
Add the chorizo and paprika, and continue to cook for 3-4 minutes, stirring frequently. Stir in the beans, passata, and vegetable stock.
3.
Cook until simmering and the pour into a slow cooker. Cover with a lid and cook on a low setting for 5 hours until the beans are tender.
4.
Adjust the seasoning of the soup with salt and pepper.
5.
Ladle into bowls, garnish with chopped basil, and serve with crust white bread on the side.
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