Spicy Chorizo, Bean and Roasted Mediterranean Soup

I'm raiding the freezer today to use up a serving of roasted mediterranean vegetable soup.  I'll use it as a base for a spicy chorizo and butter bean hearty soup.  The spice will not only come from the chorizo but from a whole scotch bonnet chilli I roasted with the vegetables.  I cooked it whole and then sieved the soup to remove any seeds.
I imagine it would be easy to make this meal by using a good quality ready made soup, perhaps a carton of covent garden roasted vegetable soup.  Worth a try.

Ingredients
800mls approximately of roasted vegetable soup, or a large carton
1 tin of butter or cannellini beans, drained and washed
1 ring of chorizo, cut into small dice
Salt and pepper, to taste
Parmesan cheese, grated
Fresh sage leaves for garnish.

Method
Place your soup base into a heavy bottomed saucepan and heat through until cooked, check the seasoning and adjust if needed.  Meanwhile in a frying pan fry the chorizo until slightly golden and the unctuous oils are released into the pan, at this point add the beans and cook for 3 minutes until they take on the colour of the chorizo and soak up the oil.   Divide the the beans and chorizo in the centre of 4 large shallow soup bowls in a chef's tower, then pour the soup around them.  Before serving sprinkle with parmesan and sage leaves.  Close your eyes and imagine it's summer again.  Serve with granary or wholemeal bread.