Cannellini bean soup

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

From Countryfile Summer Diaries

Method

In a large casserole dish, heat the olive oil. Add the chopped onions and cook for a few minutes until softened.
Add the peppers and sweet potatoes. Cook for about five minutes and then add the rest of the ingredients.
Bring to the boil and then simmer for an hour.
Serve with focaccia bread.

1 tbsp olive oil
2 onions, finely chopped
2 red peppers, chopped
1 green pepper, chopped
2 sweet potatoes, chopped
500g/1Ib 2oz cannellini beans, soaked overnight and then boiled and simmered for 1Â¼ hours
2 x 400g/14oz cans chopped tomatoes
1 x 200g/8oz carton passata
150g/5oz chorizo sausage, chopped
570ml/20fl oz/1 pint chicken stock (or 2 stock cubes and 570ml/20fl oz/1 pint boiling water)
1 tbsp smoked paprika (pimenton), optional
foccaccia bread, to serve

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