Cannellini Bean & Chorizo Minestrone
—·Italian
Cannellini Bean & Chorizo Minestrone
Ingredients
- 2 chorizo sausages, finely chopped
- 1 brown onion, finely chopped
- 2 celery sticks, finely chopped
- 1 carrot, peeled, finely chopped
- 2 garlic cloves, crushed
- 2 ripe tomatoes, finely chopped
- 2 tbsp tomato paste
- 400g can cannellini beans, rinsed, drained
- 4 cups (1L) Chicken stock
- 1 cup finely shredded savoy cabbage
- Store-bought basil pesto, to serve
- Crusty bread, to serve
Instructions
3 steps
- 1
Heat a large saucepan over high heat. Add the chorizo and cook, stirring, for 5 minutes or until golden brown. Use a slotted spoon to transfer to a plate. Add the onion, celery, carrot and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the tomatoes and tomato paste and stir to combine. Add the chorizo, beans and chicken stock and stir to combine. Bring to the boil.
- 2
Cook, stirring occasionally, for 5 minutes or until soup thickens slightly. Add the cabbage to the saucepan and stir until cabbage just wilts. Remove from heat. Taste and season with salt and pepper.
- 3
Ladle the soup among serving bowls and top with a dollop of pesto. Serve immediately with crusty bread, if desired.
Progress
0 / 3 steps
