Soup making time again and this week I have gone for a hearty number, which will make you warm and nicely full on an autumn afternoon.

Ingredients

• 1 onion chopped
• 100g of chorizo chopped
• 1 tsp of dried rosemary
• 4 garlic gloves (chopped/bashed)
• 750g of passata
• 2.5 pints of organic chicken stock
• 1 x 400g borlotti beans (drained & rinsed)
• 100g of small conchiglie pasta
• handful of chopped basil

Prep: 15mins   Cooking time: 30mins
Serves:  about 6 people

1. Firstly heat up a big pan with some olive oil, then throw in your chopped onion, garlic, chorizo and rosemary and cook for 5 mins
2. Then add the passata, stock, bortolli beans and bring to the boil and then simmer for 20mins
3. Then add the pasta and basil and cook for a further 8-10mins
4. Season to taste and garnish with parmesan and crusty bread to serve.

It’s almost as easy as 1,2,3 and is another seasonal soup to keep you warm during these colder months.

Enjoy!