Cannellini bean and chorizo minestrone

The chorizo gives this soup a lovely paprika taste.

Preparation Time
10 minutes
Cooking Time
15 minutes

Ingredients (serves 4)

•  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 tbs 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

Method

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.