Ingredients
Method
1.Place beans in a medium bowl, cover with cold water, stand overnight. Rinse under cold water, drain.
2.Place beans and the water in a large saucepan, simmer, covered, 50 minutes or until tender. Reserve 3 cups cooking liquid, drain beans. Stand 10 minutes. Blend beans and reserved cooking liquid, in batches, until smooth.
3.Heat 2 tablespoons of the oil in a clean saucepan, stir in garlic, half the parsley and pureed white beans. Simmer, uncovered, 5 minutes. Season to taste.
4.Meanwhile, heat remaining oil in a large frying pan; cook chorizo until browned and crisp.
5.Top soup with chorizo and remaining parsley to serve, drizzle with a little chorizo cooking oil. Accompany with toasted bread or fresh crusty bread rolls, if you like.
Recipe is suitable to freeze. You can use dried cannellini, haricot, navy or butter beans for this recipe.
Note
