Spicy chorizo minestrone

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

Recipe «Spicy chorizo minestrone» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.