Minestrone Soup With Chorizo
From eyliable 13 years ago
- 20-25 mins to make
- Serves approx. 4
Easy, tasty dish, perfect for leftovers in colder weather. The Chorizo adds a brilliant warmth to the soup, but it's still full of flavour without-I often leave the meat out when cooking for my mother, and it's just as filling.
Ingredients
- 2 chorizo sausages , chopped shopping list
- 2 sticks of celery, chopped shopping list
- 1 medium carrot, peeled, diced shopping list
- 2 garlic cloves, crushed (minced garlic works too) shopping list
- 1 large brown onion, diced shopping list
- 2 ripe tomatoes, diced (a can of diced tomato suffices) shopping list
- 400g can of cannellini beans, rinsed, drained shopping list
- small bunch of flat leaf parsley (to taste) shopping list
- 1 cup of small pasta (shells, spirals ect.) shopping list
- 1L of chicken stock shopping list
- 1 cup of spinach (baby, or shredded English. Chard, kale or even savoy cabbage work too) shopping list
- peas broccoli, cauliflower or potato all make good additions or replacements. I always use whatever is fresh and at hand. shopping list
How to make it
- Heat a small amount of oil in a large pot over medium heat, add Chorizo and cook for around 5 minutes, browning the meat evenly on each side. Remove from pan.
- Next, add celery, garlic, onion and carrot and cook until the onion has softened. (Should take approx. 5 mins.)
- Add tomato and tomato paste and stir through, before returning the Chorizo to the pot along with the stock. Bring to the boil.
- Add pasta, and stir to combine. Simmer for 10-15 minutes, until the pasta is tender.
- Add beans, parsley and spinach and cook until spinach has wilted and the beans are warm.
- Perfect served with crusty bread.
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