Chorizo and bean minestrone

Heat up bellies this cool season with finger-licking-good chorizo and bean minestrone soup.

Recipe «Chorizo and bean 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 chorizo sausages, finely chopped, 1 brown onion, finely chopped, 2 celery sticks, finely chopped, 1 carrot, peeled, finely chopped, 1 zucchini, finely chopped , 2 garlic cloves, crushed, 400g can Heinz Big Red tomato soup, 1 litre Massel chicken style liquid stock , 400g can cannellini beans, rinsed, drained, 40g English spinach, finely shredded, Bough pesto, to serve, Crusty bread, to serve.

Ingredients:

• 2 chorizo sausages, finely chopped 
• 1 brown onion, finely chopped 
• 2 celery sticks, finely chopped 
• 1 carrot, peeled, finely chopped 
• 1 zucchini, finely chopped 
• 2 garlic cloves, crushed 
• 400g can Heinz Big Red tomato soup 
• 1 litre Massel chicken style liquid stock 
• 400g can cannellini beans, rinsed, drained 
• 40g English spinach, finely shredded 
• Bough pesto, to serve 
• Crusty bread, to serve 

Instructions

1. Heat a large saucepan over high heat. Add the chorizo and cook, stirring, for 5 minutes or until brown. Use a slotted spoon to transfer to a bowl.
2. Add the onion, celery, carrot, zucchini and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return the sausage with the Heinz Big Red tomato soup and chicken stock. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until soup thickens slightly.
3. Add the beans and spinach to the soup and stir to combine. Remove from heat. Taste and season with salt and pepper.
4. Ladle soup among serving bowls. Dollop with pesto and serve immediately with crusty bread, if desired.