Ingredients
- 150g approx. cooking chorizo ( I like the picante) remove the sausage casing and roughly chop
- 1 garlic clove smashed
- A handful of small potatoes or approx. 300g potato sliced
- 2 carrots sliced
- 2 leeks sliced
- 1tbsp fennel seeds
- 400ml water
- A rind of parmesan
- 500ml Freja chicken or beef bone broth
- 1 400g tin of cannellini beans
- 1 tbsp dried tarragon
- ½ a lemon
Method
- In a large casserole or sauce pan heat a glug of olive oil and then throw in your chorizo.
- Cook for a few minutes until its juices start to release. Then add your fennel seeds and garlic and cook for a few more minutes before adding your veggies.
- Give them a good stir at a high heat then pour over the water and drop on the parmesan rind.
- Stir together then pour over the delicious Freja Bone Broth and bring to a gentle boil.
- Turn the heat to a simmer and cover with a lid and cook for about 25 minutes stirring occasionally.
- Take the lid off and tip in the beans and their liquid, give a good stir, sprinkle over the dried tarragon and cook for a further 10 minutes .
- Squeeze in the lemon juice into the soup before serving.
- Ladle into bowls and enjoy!
