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RACQUELLE
White bean soup with fried chorizo and arugula
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Ingredients
Directions
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Requirements: Hand blender.
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Heat the olive oil in a soup pot and gently fry the onion and garlic.
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Stir in the white beans with liquid and the oregano or thyme.
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Bake everything on medium-high heat for two minutes.
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Pour in the stock and let the soup simmer for ten minutes.
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Cut the chorizo into slices and fry them in a frying pan over medium heat.
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Let them drain on kitchen paper.
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Keep the melted chorizo net.
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Puree the soup with the hand blender.
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If necessary, dilute with a little broth or water.
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Season the soup with salt and pepper.
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Spoon the soup into wide bowls and put a piece of rocket and chorizo in the middle.
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Drizzle the chorizovet around it in the soup.
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Delicious with focaccia or brown baguette.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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