believe it or not, this is based on a recipe for a salad i saw in a Vogue Entertainment magazine while sitting in a cafe about 6 years ago. you admired it over lunch, so here it is.
1 can roma tomatoes
1 can canellini beans
2 chorizo sausages
1 onion
garlic to taste
6 mushrooms
an extra vegetable: choose from 1/2 zuccini, a couple of cauliflower florets, a handful of green beans
good handful of flatleaf (continental) parsley, chopped
olive oil
white wine
water
chop the onion and garlic finely.
cut the chorizo into small chunks (suggest you quarter each sausage lengthwise, and then chop).
crush or chop the tinned tomatoes.
drain the beans and cut the mushrooms and your random extra vegetable into rustic chunks.
fry the onion and garlic on medium heat in a dash of olive oil until clear, and then add the chorizo and fry until it browns a little. Throw in a dash of white wine to deglaze.
add the mushrooms and random extra veg and allow to soften briefly.
add the tomatos, and enough water to create the soupy consistency you like best.
bring to the boil, cover and simmer for about 20 mins.
add the drained beans, and more water if needed, cover again and simmer for another 10 minutes.
add chopped flatleaf parsley and stir through, and remove soup from heat. Serve.
Feeds: at least 2 hungry folk
Notes: You can add salt if you like, but it doesn’t really need it. Ditto for bread. Sorry there’s no picture. Next time I make it, I’ll add one.
