Chorizo, Kale & White Bean Soup

This delicious soup is the perfect dinnertime treat - easy to prepare and hearty for a pick me up after a day's walk. 

Packed with tasty chorizo and vegetables and topped with a sprinkle of parmesan this will have your campmates coming back for more!

Check out the full recipe below:

Serves 4

Ingredients

• 2 garlic cloves
• ½ white onion
• 1 carrot
• 1 tbsp tomato puree
• 2 sprigs of rosemary
• 50g kale
• 100g chorizo
• 240g drained butter beans or similar
• 1 tbsp Red wine vinegar
• 1 chicken stock cube
• 300ml water
• 20g parmesan (optional)

Equipment

• Frontier Ultralight Collapsible Kettle
• Detour Stainless Steel Kitchen Knife
• Chopping Board
• Frontier Ultralight Collapsible 2.2L Pouring Pot
• Camp Kitchen Tool Kit
• Passage Bowl

Directions

1. Boil the water in your kettle and dissolve the chicken stock cube in it.
2. Roughly chop the chorizo and add to a pan with a little oil over a low heat. Cook slowly to render out the fat and crisp up the chorizo then remove from the pan.
3. Finely dice the onion and add to the pan and cook for 2-3 minutes.
4. Peel the carrot and garlic and chop small and dice respectively then add to the pan.
5. Once softened, add the tomato puree, season and cook for a few more minutes.
6. Finely chop the rosemary and add to the pan along with the half the beans. Squash the beans to break them up a bit and then add the remaining beans, chorizo, kale, vinegar and chicken stock.
7. Stir and bring to a simmer for 5 minutes to thicken slightly. Serve in a bowl and grate some parmesan on to finish.