This hearty soup makes a comforting meal on a cold evening.
1 chorizo sausage – chopped
4 good quality pork bangers
1 Tub Dr Broth Chicken or Beef Bone broth
1 cup cannellini (small white beans – soak overnight
4 or 5 jam tomatoes – chopped
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp dry oregano
½ teaspoon chilli powder
Pinch of salt
Squeeze of lemon juice
Tbls extra virgin olive oil
2 handfuls baby spinach leaves
In a small saucepan, gently simmer your white beans until almost soft.
While your beans are simmering in a medium saucepan start to fry your chorizo in the olive oil until starting to crisp, olive oil until starting to crisp.
Stir in your beans and chopped tomato and add a pinch of salt.
Stir in the cumin, coriander,oregano and chilli powders.
Add the bone broth and bring to a simmer.
Add your pork bangers and simmer until they are cooked through, take out and set aside to cool.
When they have cooked slightly slice them and put back into the pot.
Switch off the heat and stir in the spinach leaves and a squeeze of lemon juice.
You can add a little water if you want to eat the beans as a soup or thick and chunky as a casserole.