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How to make Spicy chorizo minestrone

Yield = 6
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 2 tablespoons olive oil
  • 1 large brown onion, diced
  • 2 garlic cloves, chopped
  • 1 small red chilli, finely chopped (optional)
  • 2 chorizo sausages, 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, to serve
  • Crusty bread, to serve

Method

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