Chorizo, white bean and pesto soup by Silvana Franco Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

1 tbsp olive oil
150g diced chorizo
1 onion, chopped
410g can cannellini beans, drained
1 large white potato, diced
1 litre hot chicken stock
4 tbsp classic basil or wild garlic pesto

Instructions

This is a simple but flavoursome soup. It’s good for preparing ahead and is ideal for freezing - try making double the quantity then cool and freeze half.

1 Heat the oil in a large pan and cook the chorizo and over a high heat for 4 - 5 minutes until golden.

2 Stir in the beans, potato and stock and bring to the boil. Cover and simmer gently for 20 minutes until the potato is soft. Stir through the pesto and serve.