Kitchen Sanctuary's video: So much flavour in just 20 minutes Butterbean Chorizo Feta Soup

Almost like a hearty, slightly-spicy stew, this butterbean soup with chorizo, is filling and super-flavourful. Topping it off with feta and watercress might sound a little strange, but please try it. It just works. It's a deliciously satisfying meal that will warm you up from the inside out, and its ready in 20 minutes! Free printable recipe is available on our site: https://www.kitchensanctuary.com/20-minute-butterbean-chorizo-feta-soup/ Ingredients: 1 tsp oil 1 onion - peeled and diced 85 g Chorizo - usually gluten-free, but check if required, chopped into chunks 400 g tin of chopped tomatoes in juice 300 ml chicken stock - water +2 stock cubes is fine - or use vegetable bouillon for gluten-free 1 tbsp tomato puree/paste - again usually gluten-free, but check if required 1 tsp sugar ½ tsp thyme Pinch of salt and pepper 400 g tin butterbeans - drained and rinsed 45 g feta cheese A handful of fresh watercress - roughly torn INSTRUCTIONS: 1. Heat the oil in a large frying pan over a medium heat. 2. Add the onion and chorizo and fry for 4-5 minutes the onions start to soften and the chorizo starts to release its oil and brown slightly. 3. Add in the tinned tomatoes, stock, tomato puree, sugar, thyme, salt, and pepper and simmer for 7-8 mins. 4. Add in the butterbeans and cook for 2 minutes until warmed through. 5. Ladle into two bowls and top with crumbed feta and watercress.