I am quite into tomatoes. I love that there are so many varieties, colours, and tastes. Tomatoes are versatile and can be consumed raw or cooked, hot or cold. In my book, that's pretty amazing. Yesterday, I got a bunch of vine tomatoes which I used to make a chunky chorizo and spinach soup.
This recipe is adapted from Rachel Allen's Recipes from my Mother, the latest cookbook in my arsenal. It was given to me by one of my closest friends that I did my PhD with, after I passed my viva at the end of February. This recipe makes enough to serve 6, and should keep in the fridge for a couple of days (longer if frozen of course).
300g tomatoes, chopped (or use 300g tinned chopped tomatoes)
400g beans of your choice (I used tinned cannellini beans. You are welcome to use dried beans but obviously this will require more prep)
Spinach (as little or as much as you like)
2 cloves garlic, chopped
1 stalk celery, chopped
2 small carrots, chopped
Handful of rosemary, chopped
Handful of parsley, chopped
1 large brown onion, chopped
110g chorizo, diced
1 large zucchini, diced
1 tbsp extra virgin olive oil
1.2 litres veggie stock
Salt and pepper
First, heat the olive oil. Second, on a medium/low heat, sweat (i.e. lid on, stirring occasionally) the onions, celery and carrot for about 5 minutes, making sure to season the veg with salt and pepper. As you'll see in the photo (right), I clearly did not follow my own instructions, hahaha, and the onions browned rather quickly!!! So make sure you keep the heat low to avoid toasting your onions.
Next, add the chorizo and sweat for a further 8 minutes. Then, add the tomatoes and zucchini and cook for 2-3 minutes. After this, add the veggie stock and beans and simmer for 25-30 minutes. Lastly, add the chopped herbs and spinach just until the leaves are wilted (about 2 minutes tops).
Be sure to serve with a well-buttered crusty roll. The marriage of butter, bread and the soup is just phenomenal!
Hungry for more,