Spicy chorizo minestrone

Cooking Soups Spicy chorizo minestrone

With or without the chilli, this quick soup is an easy and tasty weeknight meal.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, chilli and chorizo. Cook, stirring often, for 3 minutes.
  2. 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.
  3. Stir in peas, beans and parsley. Simmer for 5 minutes or until beans are warmed through. Season with salt and pepper.
  4. Ladle soup into warmed bowls. Sprinkle with parmesan. Serve with crusty bread.

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2 tbsp olive oil
1 large brown onion, diced
2 garlic cloves, chopped
1 small red chilli, finely chopped
2 Primo Classic Chorizo, chopped
1 large carrot, peeled, diced
2 sticks celery, diced
400g can diced tomatoes
6 cups Massel chicken style liquid stock
1 1/4 cups dried small pasta shapes, such as spirali
1/2 cup frozen peas
400g can cannellini beans, rinsed, drained
1/4 cup flat-leaf parsley leaves, chopped
grated parmesan cheese and crusty bread, to serve

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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