1 tbsp 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 x 400g tins chopped tomatoes
1 x 400g tin cannellini beans*
1 litre chicken stock
Salt and pepper to taste
½ cup angel hair pasta, broken into small pieces
2 tbsp chopped basil, plus extra to serve
Grated parmesan cheese, to serve
- Heat the oil in a large saucepan over medium heat.
- Add the chorizo and onions and cook until the onions have softened, about 4 minutes.
- Add the garlic, celery and carrots and cook for another 2-3 minutes.
- Add the tomato, beans and stock. Season to taste and bring to a low simmer.
- Add the pasta and cook for 3-4 minutes.
- Stir the basil through the soup before serving.
- 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.
Minestrone originated in Italy, and there is no real recipe for it. Historically it is simply a rustic broth containing seasonal vegetables and leftovers.
It's enjoyed today for exactly the same reasons, and with it being a one-pot meal it is very easy to prepare and quick to clean up afterwards. Also perfect for clearing out the crisper drawer of oddments! Here are some other ideas for additions to your soup - many of these are staples which makes minestrone a great go-to recipe when you haven't planned a meal.
- Kidney beans, butter beans, chickpeas
- French green beans
- Shredded cabbage
- Chopped zucchini
- And last but not least, a dash of red wine