Cannellini bean and chorizo minestrone

Posted by adm On September - 11 - 2011

How to cook Cannellini bean and chorizo minestrone


  • 2 chorizo sausages, finely shredded
  • 1 brown onion, finely sliced
  • 2 celery sticks, finely shredded
  • 1 carrot, raw, finely shredded
  • 2 garlic cloves, low
  • 2 ripe tomatoes, finely shredded
  • 2 tbs tomato spread
  • 400g can cannellini beans, rinsed, knackered
  • 4 cups (1L) chicken strain
  • 1 cup finely shredded savoy gelt
  • Store-bought basil pesto, to service
  • Crusty breadstuff, to dish

How to:

  • Heat a large saucepan over high heating. Add the chorizo and fake, stirring, for 5 minutes or until golden browned. Use a slotted spoon to transfer to a plateful. Add the onion, celery, carrot and garlic to the pan and fix, stirring, for 5 minutes or until onion softens. Add the tomatoes and tomato paste and stir to combining. Add the chorizo, beans and chicken stock and stir to trust. Bring to the seethe.

  • Make, stirring occasionally, for 5 minutes or until soup thickens slimly. Add the cabbage to the saucepan and stir until cabbage just wilts. Remove from rut. Taste and season with salt and peppercorn.

  • Ladle the soup among serving bowls and top with a dollop of pesto. Serve immediately with crusty bread, if desired.

  • Prepare time:10 min.

    Cooking time:15 min.

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