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PO BOX 5192
Pinewood, VIC 3149, Australia

Nuvia is manufactured and distributed by


December 15, 2017
A rich and hearty soup, full of fibre and protein that you can prepare and eat in no time.

Vegetarian? No problem! Simply omit the chorizos and chicken stock and add vegetable stock instead.


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 717.25 (2869)
  • Carbs: 70 (280)
  • Fat: 23 (92)
  • Protein: 26.25 (105)
  • Sodium: 1653 (6612)
  • Sugar: 16.75 (67)
  • Approximate preparation and cooking time: 45 minutes
    Serves 4


  • 4 chorizos chopped (from the cold meats section or deli) These come in one size and do not need to be peeled
  • 3 celery sticks, diced (including leaves)
  • 2 large carrots, diced
  • 3 garlic cloves, crushed
  • 2-3 long red chillis, finely chopped (with or without seeds depending on heat preference)
  • 4 large tomatoes, peeled and chopped
  • 4 cups diluted Chicken stock
  • 3 cups water
  • 2 400g cans Four Bean Mix, drained and rinsed
  • 1 400g can Chickpeas, drained and rinsed
  • 2 cups green beans, chopped in approx. 2cm lengths
  • Fresh parsley chopped and shaved parmesan cheese (optional)


  • 1. Place the chopped chorizo in a large pot on a medium heat and cook until browned and oils are released, stirring occasionally (approx. 5 minutes).
  • 2. Add diced carrot and celery and for cook for another 5 minutes or until the vegetables are softened.
  • 3. Add crushed garlic and chilli and cook for 1-2 minutes, stirring to ensure the garlic does not burn.
  • 4. Add the tomatoes, chicken stock, water and bring to the boil.
  • 5. Once boiling, add the four-bean mix, chickpeas and green beans, cover and simmer for approx. 15 minutes or until green beans are just tender. Season.
  • 6. Serve garnished with chopped parsley, shaved parmesan cheese and crusty bread.

One-pot dish


Can be stored in the fridge for 3 days. Alternatively, freeze any uneaten soup in airtight containers placed in plastic bags for up to 6 months.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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