Written by Hayley in Gluten Free


Serves 2

1 onion
1 clove of garlic
glug of olive oil
1 paprika smoked chorizo sausage
2 tins of cannellini beans
250ml chicken stock
1 tbsp red pesto (I used fiery chilli red pesto)
100g kale


1. Chop the onion and garlic finely and fry in the olive oil until soft and translucent.

2. Slice up the chorizo and cut into halves and add to the onion and garlic.

3. Drain the tins of beans and add to the pan, then add the chicken stock and pesto. Stir and bring to the boil. Reduce heat slightly and add the kale and cook for a further 10 minutes.

4. Serve in bowls with some crusty bread on the side if you wish.



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