Easy Recipes

Chorizo Minestrone

Warming and filling with the dense smoky flavour of chorizo. The perfect winter soup!


Serves 8

1 tbs olive oil
1 chorizo sausage, diced
1 medium onion, finely chopped
2 cloves garlic, crushed
1 stick celery, diced
1 large carrot, peeled and diced
2 400g tins chopped tomatoes
1 400g tin cannelini beans*
1l chicken stock
  Salt and pepper to taste
½ cup angel hair pasta, broken into small pieces
2 tbs chopped basil plus extra to serve
  Grated Parmesan, to serve

Chorizo minestrone

  1. Heat the oil in a large saucepan over medium heat.
  2. Add the chorizo and onions and cook until the onions have softened, about 4 minutes.
  3. Add the garlic, celery and carrots and cook for another 2-3 minutes.
  4. Add the tomato, beans and stock. Season to taste and bring to a low simmer.
  5. Add the pasta and cook for 3-4 minutes.
  6. Stir the basil through the soup before serving.
  7. Serve the soup in deep bowls, topped with grated Parmesan and garnished with a sprinkle of basil. Great with sourdough bread.

*Use your favourite beans, or a bean mix.