- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 5 minutes
- Effort: medium
- 3 olive oil, plus extra for drizzling
- 225 g chorizo sausages, chopped into small bite-sized pieces
- 2 red onions, roughly diced
- 2 cloves garlic, very finely sliced
- 2 sprigs thyme
- 2 x 420g tins butter beans
- 1 small Savoy cabbage, outer leaves removed, core removed, and leaves roughly chopped
- 1 lemon, grated zest, plus juice of half a lemon
- large handful of parsley, roughly chopped
1. Heat the olive oil in a heavy-based saucepan, add the chorizo and stir over a high heat for a few minutes until the oil has taken on a reddish-brown hue from the chorizo. Add the onions, garlic and thyme and season lightly with salt and pepper. Cook, stirring occasionally for 2-3 minutes.
2. Pour in the butter beans and stir so that all the ingredients are mixed and coated in the chorizo oil. Add enough boiling water to just cover them. Bring to a simmer and cook gently for about 2 minutes
3. Add the cabbage to the pan. Stir in a little water if necessary so that there is enough liquid to cook the cabbage. Bring to a simmer and cook gently for about 5-7 minutes or until the cabbage is softened but still has a little crunch. When the cabbage is nearing the end of cooking, stir in the lemon zest and juice.
4. Scatter over the chopped parsley and cook for 30 seconds. Check the seasoning and adjust if necessary. Remove the thyme.
6. Ladle the soup into warm bowls and drizzle with olive oil and some black pepper. Serve immediately with a crusty roll.
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