Easy Food Recipes and Cooking - White Bean and Chorizo Soup With Crostini
Serves 4-6
1/4 cup (60ml) olive oil
180g chorizo sausage, casing removed, halved lengthways, cut into 5mm-thick pieces
1 onion, finely chopped
2 carrots, cut into 1cm-thick rounds
2 celery stalks, cut into 1cm-thick slices
2 small fennel bulbs, trimmed, cut into 1cm pieces
4 garlic cloves, finely chopped
2 large thyme sprigs
1 rosemary sprig
3/4 cup (185ml) dry white wine
1.5L (6 cups) chicken stock
2 x 400g cans cannellini beans, rinsed, drained
1/2 baguette, cut on the diagonal into 1cm-thick slices
Extra virgin olive oil, to serve
Heat 1 tbs olive oil in a large saucepan over medium heat. Add the chorizo and cook, stirring occasionally, for 5 minutes or until browned. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the carrot, celery, fennel, garlic, thyme and rosemary, then cook, stirring occasionally, for 5 minutes or until the vegetables are starting to soften. Add the wine and bring to a simmer. Stir in the stock and season. Bring to a simmer, then reduce heat to medium-low and cook, uncovered, for 20 minutes or until vegetables are tender.
Stir in the beans and cook for 10 minutes to blend the flavours. Remove and discard the thyme and rosemary sprigs. Meanwhile, to make the crostini, brush the baguette slices with the remaining 2 tbs olive oil and sprinkle with salt. Toast under a grill, turning, for 5 minutes or until golden on both sides.
Drizzle with extra virgin olive oil and serve with the crostini.