It seems everywhere we have looked lately bean and chorizo soup has been on the menu. Passing a pub on the way to Ventnor this week it was on the specials board. We turned on the television and it was on one of those cooking shows. I was reading the mumsnet forum and someone was talking about a great bean and chorizo soup her husband had made. Finally, in a discussion on emptying the freezer in a bid to turn it off and consign it to the garage, H-G uncovered a frozen, long-forgotten chorizo that had been bought sometime in the summer, so we finally took notice of what the universe was clearly telling us (although why the universe would witter about soup is beyond me) and H-G made cannellini bean and chorizo soup.
4 large onions – finely diced
3 cloves garlic – crushed
300 gms Chorizo sausage – spicy – as much as you have or want, cut into chunks
6 sticks celery – sliced into chunks (‘chunked’?)
6 carrots – chunked
750 grams dried cannellini beans
Oregano – 3 teaspoons
Water – – lots and lots – 2 lites
Zest of 1 orange
H-G used dried beans as we have masses of them. But this would be fine using tinned of course- and easier. But if using dried, put in a saucepan, fill with cold water and bring to just under a boil. Then take off the heat and leave for 24 hours.
— 24 hours later —–
Pour off the bean water and rinse thoroughly. Then cover with water and boil until cooked but not mushy. If using a pressure cooker, this takes about 8 minutes. Using a saucepan takes – 30-45 minutes maybe? (Keep testing)
Chop all the vegetables.
Add onion and garlic to a pan with some olive oil and sautee. When the onion starts to go clear, add the chorizo… the oils will start to come out, which makes the soup even more delicious. Add 2 litres of water, beans, vegetables, orange zest and simmer until carrots are cooked through. After this, take out about a third of the soup and liquidise it before returning to the saucepan. This makes it creamy. The addition of orange zest seems weird, but it adds just ‘something’ to the taste.
Husband-Gusto cooks in bulk. So this soup was better the next day. And the day after that. And the day after that.