Chickpea Chorizo Soup

Chickpea Chorizo Soup

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 8

Ingredients


4 medium stalk(s) Celery (chopped)
4 cup Chicken broth (stock)
1 can (15oz) Chickpeas, canned, drained (drained and rinsed)
341 gm Sausage, chorizo, pork and beef
6 clove(s) Garlic (minced)
426 gm Great northern beans, canned (drained and rinsed)
1/4 cup Parsley, Italian, fresh (chopped)
1 tsp Salt and pepper
2 tbsp Thyme, fresh (minced)
1 large White onion (chopped and thinly sliced)
1/2 cup White wine

Instructions


Chop or crumble the chorizo into bite-size pieces. Place a heavy pan over medium-high heat, and grease lightly with olive oil. Cook the chorizo for about 5 minutes, or until it starts browning and smoking. Lift out and drain on a plate lined with paper towels.

Pour a little more olive oil into the pan, and turn the heat to medium. Add the onions and celery, and cook for about 10 minutes, or until soft. Add the garlic and thyme, and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.

Add the broth and white wine, and bring to a boil. Lower to a simmer and add the parsley and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving.

Nutrition Facts

Per Portion

Calories 360
Calories from fat 160
Calories from saturated fat 36
Total Fat 17.8 g
Saturated Fat 4.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.3 g
Cholesterol 37 mg
Sodium 1143 mg
Potassium 552 mg
Total Carbohydrate 28.2 g
Dietary Fiber 6.9 g
Sugars 3.5 g
Protein 19.1 g

Dietary servings

Per Portion


Meat 0.6
Meat Alternative 0.6
Vegetables 1.6

Energy sources


Pygal3%386.8837478674741491.0697861811759331%448.34579302496024135.984227120593645%350.39240020985835233.0915011926363721%334.1069104725145106.6314568142890431%45%21%AlcoholCarbohydratesFatProtein
Recipe from:
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