Spicy chorizo minestrone

Posted by adm On December - 3 - 2011

How to cook Spicy chorizo minestrone


  • 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.

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