Cannelloni Bean, Carrot and Parsnip Soup
1/4 cup Seasons Family Reserve Extra Virgin Olive Oil
2 leeks, sliced
1 large roasted red pepper, chopped
4 garlic cloves
2 large tomatoes, diced
5 cups water
2 (15.5oz) cans cannelloni beans, drained, rinsed
1 tablespoon Seasons Smoked paprika
2 Large carrots cut in bite sizes pieces
2 Parsnips cut into bite size pieces
1 teaspoon black peppercorns
1 bay leave
3 cups spinach leaves
2 tablespoon SEASONS Sherry Reserva Vinegar
8 slices of chorizo (cut in bite size portions – available from Rooster St Provisions)
Seasons Fleur de Sel, to taste
In a deep saucepan heat the EVOO, add leeks, roasted red pepper, tomatoes, and garlic cloves. Sauté until soft, about 10 minutes over medium heat. Transfer the mixture to a food processor and puree.
Bring puree vegetables back to saucepan, add water, carrots, parsnips, bay leave, peppercorn and smoked paprika stir and let it boil over medium heat for 5 minutes.
Add chorizo, beans, spinach. Stir well and let it simmer over medium heat for 15 minutes. Broth should be thick and hearty. Finish with a drizzle of Seasons Sherry Reserve vinegar and serve immediately. Add salt to taste.