- 2 tablespoons extra virgin olive oil, plus extra, to drizzle
- 1 large brown onion, finely chopped
- 4 garlic cloves, crushed
- 3 fresh bay leaves
- 400g fresh chorizo sausages, casings removed, crumbled
- 60ml (1/4 cup) red wine (optional)
- 400g can cherry tomatoes
- 250ml (1 cup) spicy pasta sauce
- 1 tablespoon fresh thyme leaves
- 3 x 400g cans cannellini beans, rinsed, drained
- 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
- 1 tablespoon lemon juice
- 20g (1/4 cup) shredded parmesan, plus extra, to serve
- 40g baby kale or rocket
- Step 1Heat 1 tablespoon oil in a frying pan over medium heat. Reserve half the onion. Add remaining onion, 2 garlic cloves and 1 bay leaf to pan. Cook, stirring, for 2-3 minutes or until softened.
- Step 2Add chorizo to the pan. Cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add wine, if using. Simmer for 1 minute or until reduced. Add tomato and pasta sauce. Season. Simmer, stirring occasionally, for 7 minutes or until cooked through and thickened.
- Step 3Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the thyme, reserved onion, remaining garlic and bay leaves. Cook, stirring, for 3 minutes or until softened. Add the beans. Cook, stirring, for 2 minutes. Add the stock. Simmer, stirring occasionally, for 5 minutes. Season. Coarsely crush three-quarters of the beans with a potato masher and stir until creamy. Stir in the lemon juice and parmesan.
- Step 4Divide bean mixture among bowls. Top with ragu. Drizzle with oil and sprinkle with kale and extra parmesan.
- High fibre
- Low carb
- Lower gi
Freeze any leftover fresh bay leaves in zip-lock bags, ready to throw straight into the pan.
- Author: Katrina Woodman
- Image credit: Guy Bailey
- Publication: Taste Magazine