Chorizo Cassoulet Soup

SERVES 4

DIFFICULTY Easy

TIME 25 mins

INGREDIENTS

1 tbsp olive oil
2 chorizo, finely diced
1 onion, peeled and finely diced
4 cloves garlic, peeled and chopped
1 400gm can white beans, drained
¼ c finely chopped basil
1 large potato, skin on and grated
1 tomato, grated
1 tbsp tomato paste
2ltr chicken stock
100 gm baby spinach (or any leafy stuff, or just be totally french and forgo)

CHEESY GARLIC BREAD

2 turkish rolls
100 gm Herby garlic butter*, thinly sliced
100 gm tasty cheese, thinly sliced

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METHOD

Preheat the oven to 200’c fan

In a large saucepan, saute the chorizo and onion in the olive oil until it's all sizzling and golden. About 5mins. 

Throw in the garlic and fry for another 2 mins. 

Next add in the beans, basil, potato and tomato (fresh and paste) and stir well to combine for a minute. 

Add the stock and simmer for 15 mins. 

Meanwhile, carve slices 2 cm apart into the bread (without cutting through) and fill each slice with butter and cheese, allowing some cheese to stick out so it melts onto the top. 

Line a sheet of foil with baking paper large enough to fit the bread then place the bread in and scrunch the foil up so that the carb is cosy in a sort of foil bath with an open top. 

Place in the oven on a tray and allow to bubble away until golden (10-15mins)

Throw the spinach in for 5 mins at the end and serve. 

Dunk bread and devour. 

*remember we made it another time with steak and you kept it in the freezer, ready for this day? If not, you can just mash 100gm regular butter and 1 clove of minced garlic for now.