Chorizo Bean Soup

I've been holding back on this recipe because.. I don't have a photo. I simply forgot to take one when I was making it, and I've been thinking for months that I need to make it again, and take pictures, but.. that's not been happening. Honestly though, soups rarely photograph all that well, so... perhaps you won't mind? The recipe is good, anyway - really good. It's another one by Gordon Ramsay, from his "Fast Food"-book. (Which by now you should know that I really, really liked)

This has clean, strong flavors, and even a non-beaneater like me enjoyed it a lot. I used a can of cannelini beans (not great) and one of soybeans (much better!!) but you can pick and mix as you please. You could even soak and cook your own beans, but that would severely take away from the "fast" element of this dish.

Chorizo Bean Soup
Serves 4

250 g chorizo sausage
1 tbsp olive oil
2 small red onions
2 garlic cloves
1/2 tsp thyme - dried, or a few stalks of fresh thyme
2 cans (each about 400 g) of beans
salt, pepper
freshly squeezed lemon
flat-leaf parsley, coarsely chopped

Chop the red onion, slice the chorizo thinly and slice the garlic. Rinse the beans and drain them. Bring some water to a boil in a kettle - about one litre.

Fry the onion, garlic and thyme in the olive oil in a deep pan or a saucepot. Add the chorizo and fry until the oil starts to color from the sausage, and the chorizo turns crispy. Add the beans. Cover with hot, preferrably boiling water, and let it simmer for 10 minutes. Season with salt and pepper, some lemon juice and finally scatter over the parsley.

Recipe in Swedish:
Chorizo- och bönsoppa