Experiments with Soffritto, pt.2

I admit that since my earlier attempts at cooking with soffritto, I have confused myself somewhat. I Googled. Wikipedia has been my downfall. See, according to my findings, what I initially thought was a Spanish trio of ingredients turns out not to be Italian (and not a tomato in sight!). It's also French, although it's called Mirepoix down there. And there as me, thinking it was Spanish, but apparently that's spelt Sofrito, and is actually garlic, onion and tomatoes. Although... actually, the ingredients all grow rather well in Britain... Oh well, I remain undeterred. Sod it, I'm going Spanish with it.

Spanish-style Summer Chorizo Soup
Serves 2

25g butter,
2 garlic cloves (diced),
1 medium hot chilli, thinly sliced,
1 large carrot,
2 small potatoes,
1 large onion,
2 small or half a ring of Chorizo sausage (sliced),
2 stalks of celery,
tablespoon tomato puree,
500ml good quality chicken stock,
1 tin haricot beans (drained and rinsed),
upto 500ml boiling water,

In a large pan, melt the butter and gently fry the chorizo to release the oils. Meanwhile, dice all the vegetables to about 1cm cubed. Sir in the carrots, garlic and chilli, and cook gently for 2-3 minutes.
Add in the potatoes, celery and onions, mix through and cover in the stock. Add more water if necessary to cover all vegetables, adding more of the hot water if necessary. Stir in the tomato puree, and simmer for 10-15 minutes, adding more water every few minutes if needed to make sure it doesn't burn or dry out.
When the potatoes are soft, stir through the beans to heat through for a minute before serving straight away with warm and buttered crusty bread - perfect for mopping up the juices.