Number of servings: 4

  • 100 grams chorizo sausage
  • 1 large onion diced
  • 2 stalks celery thinly sliced
  • 2 crushed garlic cloves
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon paprika
  • 2 diced tomatoes
  • 1 litre chicken stock
  • 800 g tinned cannellini beans, rinsed
  • Sea salt and ground black pepper to taste



  1. Grill the chorizo for a few minutes until crisp. Drain on absorbent paper.
  2. Spray a non-stick fry pan add the chorizo, onion and celery to the pan and cook, stirring occasionally, until onions are softened.
  3. Add the garlic, thyme and paprika and cook, stirring, until you can smell the aromas;
  4. Add the tomatoes and cook for another minute.
  5. Add stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for 10 minutes.
  6. Add the beans and cook for another 5 minutes.
  7. Season with salt and pepper to your liking.

Preparation time: 10 minutes
Cooking time: 25 minutes
Difficulty rating: Easy



Nutritional content:

Nutritional analysis per serve:

 Energy 1202.88 kJ
287.49 cal
 Protein 18.92 g
 Total fat 7.79 g
 Saturated fat 2.87 g
 Carbohydrates 31.37 g
 Total sugars 7.84 g
 Fibre 14.94 g
 Sodium 1912.53 mg
 Cholesterol 16 mg
 Potassium 810.08 mg


More Information

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