Big Soup

1 tbsp rice bran oil
1 onion, finely sliced
3 garlic cloves, finely sliced
3 carrots
150 g green beans
75 g chorizo sausage, skinned & cut in 1 cm slices
1 tsp hot smoked paprika
1 tsp SIDS SALT & PEPPER, plus extra to season
400 g can of chopped tomatoes
Handful of silver beet
½ tsp SIDS CRAZY SALT
1.5 litres chicken stock, or made with 1 OXO cube
1½ tsp sugar
400 g can cannellini beans, rinsed & drained
150 g curly kale, thickly shredded, optional

Heat the oil in a large non-stick saucepan or a big flameproof casserole dish. Add the onion and garlic and fry gently for five minutes until softened but not coloured, stirring often.
While the onion is frying, peel the carrots and slice them into rough, 1.5 cm chunks.
Trim the green beans and cut them into pieces about 3 cm long.
Add the chorizo, paprika and carrots to the pan with the sliced onion and cook over a low heat for 2 minutes, stirring until the chorizo begins to release its fat. Season with SIDS SALT & PEPPER.
Tip the tomatoes and silver beet into the same pan, add SIDS CRAZY SALT, stock and sugar, then turn the heat up to medium. Bring the liquid to the boil. Reduce the heat slightly and leave the soup to simmer for 12 minutes.
Add the canned & fresh beans, kale and bring it back to a gentle simmer.
Cook for 10 minutes until all the vegetables are just tender, adding a little extra water if the soup is looking too thick.
Season with SIDS SALT & PEPPER and serve in deep bowls.