Chorizo, Vegetable and Cannellini Bean Soup with Gluten Free Croutons

Hearty vegetable and cannellini bean soup with chorizo sausage is an ideal winter warmer for cold Melbourne evenings. It has an intense combination of sweet and sour taste from vegetables, smoky flavour from bacon and gentle heat from chorizo and chili peppers. With this soup , I always have to be ready to serve the second helping.


I make this soup dense and thick without using any prepared or bought stock. Variety of vegetables provide abundance of flavours to the soup, helped by garlic, chili peppers, barberries and fennel seeds. All the initial frying and further cooking of the soup is done in one pot. With preparation time, it takes only 45-50min to make family dinner.


Ingredients: makes 4-5 generous servings

  • 1 chorizo sausage, make sure it is gluten free
  • 2-3 rashes of gluten free English style short cut bacon (any other smoked short cut bacon will do)
  • drained and rinsed tinned cannellini beans
  • tin of diced tomatoes
  • 2 small onions
  • 3 celery sticks
  • 2 carrots
  • 1 red capsicum
  • 1 zucchini, peeled
  • 2 small potatoes
  • white cabbage, 1 cup shredded
  • 1 red chili pepper
  • 2 large cloves of fresh garlic


  • 1 tea spoon of fennel seeds
  • 1/2 tea spoon mixed whole peppercorns
  • 1 table spoon dry barberries
  • 2 table spoons of olive oil
  • salt and coarse black pepper for seasoning

croutons – optional

  • gluten free bread of choice – one slice per serving
  • finely chopped fresh coriander
  • finely chopped mild chili pepper
  • butter/olive oil
  • salt


  • heat olive oil in deep pan/pot, add fennel seeds and peppercorns
  • dice onions, garlic and chili pepper
  • lightly cook garlic, onions and chili peppers
  • season with salt


  • add diced smoked bacon and chorizo sausage and continue cooking on low heat with occasional stir


  • add chopped carrots, celery and red capsicum


  • add diced zucchini and shredded cabbage, stir


  • add drained and rinsed cannellini beans and canned tomatoes
  • stir and mix all ingredients
  • add 700 ml of boiling water, check for seasoning and add salt and pepper to taste
  • cook the soup on medium heat for 30 min, water has to just cover all ingredients



  • cut bread slices in squares
  • mix together chopped coriander and chili pepper
  • drizzle bread with oil and cover it in coriander and chili peppers mixture, season with salt
  • bake croutons in preheated 170 degrees oven for 10 min, or just cook them on non stick pan until light brown


Serve the soup with warm croutons or alternatively with toasted gluten free bread or bread rolls.


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