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.

3.  Add pasta, cannellini and  beans. Cook for 3 minutes. Serve soup in bowls and sprink with parmesan and serve.

4 Comments

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  1. narf7 says:

    That soup looks amazing. Winter in Tasmania seems to be one long stretch of COLD without very much rain and soup is more than a stopgap to fill up on carbs and sustained energy, (a means to an end) it gives so much more than it promises :). Cheers for another lovely post and for giving me the inclination to take the stockpot down from the pantry and envisage my own personal soup journey today :)

    • Emily says: (Author)

      I’m glad you liked the recipe! I’m fully aware of how cold Tassie can get during the winter months – I’m Tassie born and bred! Soup always was, still is & always will be a winner in our house.

  2. Kelly says:

    Nice recipe. Looks delicious.
    I also like the below Italian minestrone soup recipe.
    http://www.wascene.com/food-drink/italian-minestrone-soup/
    Thanks for sharing,
    Kelly

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