Butter bean, chorizo and spinach soup with pappardelle makes for a quick and simple, warming supper with just 314 calories per serving. Customise your bowl with chilli and coriander, and a dollop of greek yoghurt.
314 CALS PER SERVE
100g cooking chorizo, sliced
2 tbsp red wine vinegar
1 leek (except dark green parts), trimmed, cleaned and thinly sliced
1 garlic clove, sliced
1 tbsp smoked sweet paprika
400g can chopped tomatoes
400g can butter beans, drained and rinsed
1 litre chicken stock
100g pappardelle, broken up
salt and pepper
1 green chilli, thinly sliced, seeds and all
a few coriander leaves
4 tbsp greek yogurt
1. Heat a large saucepan over a medium heat and sauté the chorizo for 2 minutes, until beginning to crisp. Add the vinegar and cook for a further 1 minute, then remove the chorizo with a slotted spoon, drain on kitchen paper and set aside until needed.
2. Add the leek to the saucepan and cook for 5 minutes, then add the garlic and paprika and cook for a further 3 minutes. Pour in the tomatoes, butter beans and stock and simmer, uncovered, for 10 minutes.
3. Tip in the pasta and cook for 4 minutes, then add the spinach and stir through for 1 minute. Adjust the seasoning to taste.
4. Pour the soup into 4 bowls, divide the chorizo among them and top each with the sliced
chilli, coriander leaves and a dollop of yogurt.
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Skinny Pasta by Julia Azzarello is published by Kyle Books, price £14.99. Chapters cover pantry basics, advice on cooking pasta, matching shapes with sauces and kitchen kit. Plus there are 80 flavour-packed recipes (all under 500 cals) for veggie, meat and fish mains; lunches, salads, soups and pasta staples. To order a copy for £11.99 until 24 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.