Preparation time: 20 min. Total time: 30 min.
Ingredients (for 4 people) :
- 1 unpeeled red onion, cut into 4 pieces
- 2 red peppers, cut lengthwise into 2, with seeds removed
- 4 olive tomatoes, cut lengthwise into 2 pieces
- 2 garlic cloves, unpeeled
- 50cl chicken stock
- salt and pepper
- 400gr cooked and drained kidney beans
- 100gr chorizo, minced
- 2 teaspoons balsamic vinegar
- 15gr fresh basil leaves
Preparation:
1. Turn on the oven grill. Arrange the onion, peppers and tomatoes on the baking sheet, skin side up. Add the garlic cloves.
2. Slide the vegetables under the broiler for 6 to 8 minutes, until their skins begin to blacken, then peel them.
3. Cut half the onion, peppers and tomatoes into small pieces. Set aside. Transfer the remaining vegetables to a blender bowl with the garlic and stock, and puree. Pour into a saucepan. Add the reserved vegetables. Season with salt and pepper.
4. Bring the soup to a simmer, stirring often. Add the kidney beans, chorizo and vinegar. Cover and cook for 3 min. Add the basil. Serve immediately.