Tip And Trick To Make Bean Barley & Chickpea Chorizo Soup
Channel: The Daily Gossip
Date: 2021-12-22

BEAN & BARLEY SOUP Serving Size 4 Servings Equipment Needed Dutch Oven, Cooking Time 25-30 Minutes Preparation Time 15 Minutes INGREDIENTS 
• 4 tsp extra-virgin olive oil 
• 1 large onion, chopped 
• 1 medium fennel bulb, cored and chopped
• 5 cloves garlic, minced 
• 1 tsp dried basil 
• 1 (425g) can cannellini beans, rinsed 
• 5 to 6 whole tomatoes, fire-roasted and diced 
• 6 cups low-sodium vegetable broth
• ¾ cup quick-cooking barley 
• 140g baby spinach (about 6 cups) 
• ¼ cup grated Parmesan cheese 
• ¼ tsp ground pepper, or to taste DIRECTIONS Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes. Mash ½ cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper. 

2. Chickpea Chorizo Soup Serving Size 4-6 Servings Equipment Needed Stock/Soup Pots, paper towels, Cooking Time 30 Minutes Preparation Time 25 Minutes INGREDIENTS 
• 115g chorizo (preferably Goan Pork Chorizo), cut into ¼-inch pieces 
• 1 tbsp. extra-virgin olive oil 
• 3 large leeks (white and light green parts only), halved lengthwise, rinsed well and thinly sliced 
• 4 medium cloves garlic, finely chopped 
• ½ tsp ground cumin 
• 1 cup tomato puree 
• 4 cups low-sodium chicken broth 
• 425g canned chickpeas, rinsed 
• ½ tsp paprika (regular sweet) 
• ¼ tsp smoked paprika 
• 4 cups baby spinach 
• ½ tsp freshly ground pepper DIRECTIONS Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat. Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add tomato puree and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes. Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes. 

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