Chorizo & Broad Bean Minestrone

When the weather is wet and grey (like it was in Melbourne over the weekend) all I crave is comfort food.  I personally think the king of all comfort food is soup. What other dish can make you feel like a great big warm hug from within?  I swear I can feel my body thanking me for all the vegetable goodness! Nom. I love soup but sometimes it’s just not quite satisfying enough – especially on super chilly days when you’re staaaarving. That’s where a good minestrone comes in. Filled with stodgy beans and pasta it’s hard to come away still feeling hungry.

I decided to give my minestrone a little extra kick with a Spanish winter twist in the form of chorizo and broad beans.  The spicy meat flavour permeates through out the whole soup and really gives it a leg-up.

I remember we always had broad beans throughout winter and spring as Dad used to grow a big patch of them in the garden. I’ve always had a bit of a love/hate relationship with them.  As a kid I hated having to shell them before dinner (after school I just wanted to kick back and watch Vidiot).  I also wasn’t too keen on the pea and ham soup mum used to make with them. BUT I LOVED the bean and potato salad she used to make. Mmm… mum’s salads are the best.

I highly recommend this version of the famous hearty soup, it’s a winner!

x e.

 Chorizo & broad bean minestrone

1 tbs olive oil
1 brown onion,  finely chopped
3 cloves of garlic, crushed
1 medium (about 150g) carrot, peeled, finely chopped
1 large celery stick, finely chopped
125g chorizo (1 sausage)
1 zucchini finely chopped
2 x 425g can chunky crushed tomatoes
4 cup chicken stock
Salt & freshly ground black pepper
1 x 400g can cannellini beans, rinsed, drained
60g pasta
100g broad beans

1.  Heat oil in a large pot over medium heat. Add onion and let cook for 3 minutes or until onion softens. Add celery, carrots, chorizo, zucchini and let cook for a further 5 minutes.

2.  Add tomato, garlic and stock, and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 6-7 minutes or until carrot is tender. Taste and season with salt and pepper.