2 1/2 cups cannelloni beans (1/2 lb if dried and reconstituted from scratch)
1/4 cup extra virgin olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
12 cloves garlic, coarsely chopped
5 sprigs thyme
1 bay leaf
3 teaspoons salt
71/2 cups chicken stock , canned chicken broth and bean cooking liquid (if available)
1 small leek
1/2 pound green beans, cut into 1-inch lengths
2 medium zucchini, diced
4 medium tomatoes, coarsely chopped
2 cups spinach leaves coarsely chopped
1 cup freshly grated parmagiano
1/2 cup fresh basil leaves, thinly sliced
1/2 pound medium sliced chorizo
Prepare beans. if canned rinse . If dried follow instructions for preparing dried beans.
If prepared beans from scratch, reserve 1 cup of the liquid beans were simmered in.
Heat olive oil, add onion and carrots and cook until soft, about 15 minutes.
Add garlic, thyme, bay leaf and salt. cook for 5 minutes.
Add stock and once boiling, reduce to simmer and add sliced green and leek beans and cook for 10 minutes.
Add the chorizo in one piece, zucchini and tomatoes and cook for 10 minutes. taste and adjust for salt.
Remove chorizo, slice thinly and reserve
Once the green beans are soft, add the chorizo ,cooked Canelloni beans, and spinach . Cook for 5 minutes.
Let sit for 10 minutes with cover to allow all flavors to marry. (this soup is delicious re-heated the next day)
Serve in bowls and garnish with olive oil , sliced basil and Parmesan cheese.
Soup is done when the green beans are ready.
