Chorizo Minestrone

This soup came about on one of those lovely mornings, where a gathering of friends for morning tea turned into an impromptu lunch in the autumn sunshine.

I was a little worried about how it would turn out as I was chatting away the whole time I was throwing this and that into my big soup pot.

This hearty and spicy soup will warm you through on the coldest of days. Enjoy it on its own or with some warm crusty bread, which is what my boys had when I remade it for the family for dinner. I should add at this point, my 3 year old wasn’t overly impressed with this soup, but the rest of the family gobbled it up!

I know I have said before I don’t really love sausages…but I make an exception for the spanish sausage known as Chorizo. The smell of it cooking alone drives me crazy. It adds a beautiful flavour and ‘spicyness’ to whatever it is in.

Serves 4-6

Ingredients

2 chorizo, cut into thin rounds

2 tablespoons olive oil

1 leek, white part only, finely chopped (or 1 spanish onion, finely chopped)

2 sticks celery, finely chopped

2 carrots, peeled and finely chopped

800gm tin diced tomatoes

1.5 litres chicken stock

2 tablespoons tomato paste

a handful of chopped fresh herbs like oregano, thyme, (dried is fine)

1/2 teaspoon dried chilli flakes

1/2 cup of superblend fibre (freekah, lentils and beans)
OR
1/2 cup quinoa or risoni (rice shaped) pasta

Serve with parmesan cheese and fresh herbs, like parsley or coriander.

This was what I used, but quinoa or pasta would work fine as well.

Method

Heat the olive oil in a soup pot over medium heat and add the chorizo. Cook till brown and crispy, then add leek, celery and carrot. Fry off till softened and slightly golden.

I had some coriander that needed using so added 1/2 bunch of fresh coriander stalks, chopped into the soup at this point. — I had some coriander that needed using so added 1/2 bunch of fresh coriander stalks, chopped, into the soup at this point.

Add tomatoes, tomato paste, chicken stock, herbs and chilli.

Bring to the boil, lower the heat and simmer for 15 – 20 minutes, until the vegies are soft and it’s thickened a little.

Add the bean mix (quinoa or pasta), put the lid on and cook for another 20 minutes or until the beans or pasta is cooked.

If it still isn’t thick and rich enough, simmer for a little longer with the lid off.

Taste and add salt and pepper if needed and serve with parmesan cheese and fresh parsley or coriander.

2 thoughts on “Chorizo Minestrone”

Thanks so much for posting this recipe Em! I’m planning on giving it a go this week and had bought the ingredients from memory, but I’m so pleased I have a recipe to follow now… Hmm yum!