Spicy chorizo minestrone
On December - 3 - 2011
Ingredients:
- 2 tablespoons olive oil
- 1 large brown onion, diced
- 2 garlic cloves, sliced
- 1 small red chilly, finely shredded (optional)
- 2 chorizo sausages, shredded
- 1 large carrot, raw, diced
- 2 sticks celery, diced
- 400g can diced tomatoes
- 6 cups chicken strain
- 1 1/4 cups dried small pasta shapes, such as spirali
- 1/2 cup frozen peas
- 400g can cannellini beans, rinsed, knackered
- 1/4 cup flat-leaf parsley leaves, sliced
- grated parmesan cheese and crusty dinero, to service
How to:
Heat oil in a large saucepan over medium-high passion. Add onion, ail, chilli and chorizo. Falsify, stirring oft, for 3 proceedings.
Add carrot and celery. Fix, stirring, for 2 proceedings. Stir in tomatoes and strain. Bring to the roil. Add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is just tenderise.
Stir in peas, beans and parsley. Simmer for 5 minutes or until beans are warmed through. Season with salt and peppercorn.
Ladle soup into warmed bowls. Sprinkle with parmesan. Serve with crusty cabbage.