Modern pasta masterclass: Butter bean, chorizo & spinach soup with pappardelle
314 CALS PER SERVE
100g cooking chorizo, sliced
2 tbsp red wine vinegar
1 leek (except dark green parts), trimmed, cleaned and thinly sliced
1 garlic clove, sliced
1 tbsp smoked sweet paprika
400g can chopped tomatoes
400g can butter beans, drained and rinsed
1 litre chicken stock
100g pappardelle, broken up
salt and pepper
1 green chilli, thinly sliced, seeds and all
a few coriander leaves
4 tbsp greek yogurt
Step 1 Heat a large saucepan over a medium heat and sauté the chorizo for 2 minutes, until beginning to crisp. Add the vinegar and cook for a further 1 minute, then remove the chorizo with a slotted spoon, drain on kitchen paper and set aside until needed.
Step 2 Add the leek to the saucepan and cook for 5 minutes, then add the garlic and paprika and cook for a further 3 minutes. Pour in the tomatoes, butter beans and stock and simmer, uncovered, for 10 minutes.
Step 3 Tip in the pasta and cook for 4 minutes, then add the spinach and stir through for 1 minute. Adjust the seasoning to taste.
Step 4 Pour the soup into 4 bowls, divide the chorizo among them and top each with the sliced chilli, coriander leaves and a dollop of yogurt.