Speedy Spanish chorizo soup

This chorizo and bean soup is hearty and packs a punch in the flavour department, yet it's fuss free and super fast to make.

• 2 chorizo sausages
• 1 tablespoon extra virgin olive oil
• 1 brown onion, finely diced
• 2 garlic cloves, crushed
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 litre chicken stock
• 2 x 420g cans cannellini beans, drained, rinsed
• 2 large kale leaves, stem and centre vein removed, roughly torn

Energy 1659kJ	Fat saturated 7.00g
Fat Total 21.80g	Carbohydrate sugars g
Carbohydrate Total 29.80g	Dietary Fibre 10.40g
Protein 22.10g	Cholesterol 25.00mg
Sodium 2142.00mg

All nutrition values are per serve.

1. Step 1

   Thinly slice half of 1 chorizo. Roughly chop all the remaining chorizo. Heat oil in a large saucepan over high heat. Cook sliced and chopped chorizo, stirring, for 1 minute or until starting to brown. Remove sliced chorizo and transfer to a plate lined with paper towel. Cover to keep warm.

2. Step 2

   Add onion and crushed garlic to remaining chorizo in pan. Cook for 2 minutes or until onion is soft. Add paprika, garlic powder and onion powder. Stir to combine. Add stock, 1 cup water and beans. Bring to a boil. Reduce heat to medium. Simmer for 5 minutes. Add kale. Simmer for 2 minutes or until just wilted. Top with reserved sliced chorizo. Serve.