Ingredients

• 3 tbsp Rapeseed oil
• 1 Medium onion, chopped
• 1/2 Carrot, peeled & chopped
• 2 Cloves garlic
• 1/2 Fresh chilli
• 1 tbsp Tomato puree
• 1 can Chopped tomatoes (400g)
• 500ml Vegetable stock
• 1 can Butter beans (400g)
• 1 tsp Sugar
• 75g Chorizo
• 1 tsp Paprika
• 150g Wholemeal pasta
• Salt & pepper

Garnish:

• Greek yoghurt
• Fresh chilli & basil
• Toasted bread

Tools

• Triblade Hand Blender

Method

1. In a medium sized saucepan, place over medium heat and add the oil, onions, garlic, chopped chilli and carrot.
2. Cook for 5 minutes until fragrant and the vegetables begin to soften.
3. To this, add the tomato puree, chopped tomatoes, paprika & vegetable stock.
4. Cook for 10-15 minutes or until the vegetables are soft.
5. While the soup is cooking, in a pan cook the chopped chorizo in a little oil until crispy and set aside.
6. Once the vegetables are soft, using the Kenwood hand blender, blitz the tomato soup base for 20 seconds until smooth.
7. Return to the heat and add the pasta, butterbeans, sugar & crispy chorizo.
8. Cook gently until the pasta is cooked and taste for seasoning.
9. If your tomato soup has reduced too much, just add more stock.
10. Serve with a spoon of Greek yoghurt, chopped chili, fresh basil and some toasted bread.

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