• Save to your scrapbook
  • Save to your scrapbook

    White Bean, Chorizo and Coriander Soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    White Bean, Chorizo and Coriander Soup

    Serves: 4 - 6


    • 110g dried cannellini beans
    • 1 teaspoon coriander seeds
    • 1/2 teaspoon black peppercorns
    • 2 rashers smoked bacon, diced
    • 1 tablespoon olive oil
    • 1 white onion, diced
    • 3 cloves garlic, roughly chopped
    • 3 sticks celery, diced
    • 1 leek, diced
    • 2 carrots, diced
    • 1 chicken breast, diced
    • 150g peeled chorizo, diced large
    • 2 red chillies, chopped
    • 1 bunch coriander, leaves and stalks chopped
    • 1.2 litres chicken stock
    • Salt


    1. Soak the beans overnight then boil in fresh water for 45 minutes or until soft. Drain.
    2. Toast the coriander seeds and peppercorns under the grill until they release their scent. Then grind in a spice grinder or mortar and set aside.
    3. In a pot big enough to hold all the ingredients, fry the bacon in the olive oil until crispy. Add the onion and garlic. When these are soft, add the celery, leek and carrot.
    4. When the vegetables start to colour, add the chicken, chorizo, beans and ground spices.
    5. When all the ingredients are getting mushy, add the chillies, half the coriander and the stock. Bring to the boil, skim off any scum and simmer for 1 hour. Season with salt and serve with the rest of the coriander sprinkled on top.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars