With or without the chilli, this quick soup is an easy and tasty weeknight meal.
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic, chilli and chorizo. Cook, stirring often, for 3 minutes.
- Add carrot and celery. Cook, stirring, for 2 minutes. Stir in tomatoes and stock. Bring to the boil. Add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is just tender.
- Stir in peas, beans and parsley. Simmer for 5 minutes or until beans are warmed through. Season with salt and pepper.
- Ladle soup into warmed bowls. Sprinkle with parmesan. Serve with crusty bread.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set