Spicy Bean & Pepperoni Soup

A low fat twist on the spicy bean and chorizo classic. The pepperoni I recommend for this dish is made by the German Salami Company. Their pepperoni or kabinosi would both work well. Both are very tasty, but contain very little fat and are ideal for this dish. If you can't get this, use other low fat salami or pepperoni, but it's worth hunting for!

The following recipe makes two portions.

Ingredients

• 1½ pints of boiling water

• 2 chicken stock cubes, crumbled

• 2 sweeteners

• 2 teaspoons of tomato puree

• 1 teaspoon of Italian seasoning

• 1 teaspoon of paprika

• 1 teaspoon of cayenne pepper

• ½ teaspoon of basil
• 1 bay leaf
• 1 bouquet garni
• 1 x 420g tin of mixed beans or mixed bean salad. Drained and rinsed

• 5g / 1 teaspoon of low fat butter spread

• 1 medium onion. Peeled and finely chopped

• 2 cloves of garlic. Peeled and finely chopped

• 2 small carrots. Washed, topped, tailed, peeled and roughly chopped
• 2 sticks of celery. Washed, topped, tailed and roughly chopped

• 1 yellow (or red) pepper. Washed and roughly chopped

• 2 German Salami Company Pepperoni sausages. Sliced in half lengthwise, then halve again lengthways.  Chop into small slices pictured below.  ( If you're using kabinosi, use three sausages as they're a little smaller, but don't worry, just as nice!)

• Salt & pepper to taste

Method

1. Add the boiling water to a large pot and crumble in the stock cubes. Turn the heat to medium and add the sweeteners, tomato puree, seasonings, bay leaf, bouquet garni and beans. Stir to make sure everything is combined and let it bubble away.
2. Meanwhile, heat a large frying pan on a medium heat and add the butter. When it’s bubbling, add the onion. Stir gently for 3-5 minutes, until lightly coloured. Then add the garlic and continue to fry for a further minute. Add the onion and garlic mixture to the simmering stock.
3. Next, add the chopped carrots and fry gently for 8-10 minutes until lightly browned. You should lightly season the carrots with salt and pepper. Transfer the carrots to the simmering stock.
4. Next, add the chopped celery to the pan and fry gently for 5 minutes until lightly browned. You should lightly season the celery with salt and pepper. Also, transfer to the stock.
5. Next, add the chopped pepper to the pan and fry gently for 5-7 minutes until lightly browned. You should lightly season the pepper with salt and pepper. Also, transfer to the stock.
6. Next, add the chopped pepperoni to the pan and fry gently for 5 minutes until lightly browned.  Also, transfer to the simmering stock.
7. Stir to make sure all the additional ingredients are combined. Bring the pot back to the boil  for a minute or so. Then reduce the heat and partially cover the pot with a lid and leave to simmer for approximately 35 minutes.
8. Just before you’re ready to serve, remove the bay leaf and bouquet garni, Check the seasoning and salt and pepper if needed.
9. Transfer to two bowls and serve.