Spicy Chorizo Minestrone

Spicy chorizo and chickpeas add a Spanish twist to this hearty vegetable soup. Kale and orecchiette pasta make it filling enough for a main course.

Spicy Chorizo Minestrone

Spicy chorizo and chickpeas add a Spanish twist to this hearty vegetable soup. Kale and orecchiette pasta make it filling enough for a main course.

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Prep Time 20 minutes mins

Cook Time 2 minutes mins

Total Time 22 minutes mins

Servings: 810 servings

Course: Main Course, Soup

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• 1 tbsp e.v. olive oil
• 1 lb 5oz cooking chorizo skinned and crumbled
• 1 onion chopped
• 1 green pepper chopped
• 3 celery stalks chopped
• 2 carrots chopped
• 1 zucchini chopped
• 2 cups cherry tomatoes halved
• 2 garlic cloves crushed
• 2 cans 14oz each chopped tomatoes
• 1 can 15oz chickpeas, drained
• 3 cups chicken stock
• 1 Parmesan rind
• 2 oz fresh kale chopped
• 8 oz orecchiette pasta
• 2 Portobello mushrooms sliced (for garnish)

Equipment

• Large soup pot
• Frying pan
• Knife

Method

 

Instructions

1. Sauté the onion, green pepper, celery, carrots, and zucchini in a large pot with oil for 5 minutes.
2. Add the garlic, canned tomatoes, cherry tomatoes, chickpeas, and stock. Bring to a simmer.
3. Fry the crumbled chorizo in a separate pan until browned. Add the meat to the soup, reserving the drippings.
4. Add the Parmesan rind to the soup and simmer gently for 1 hour 45 minutes.
5. Stir in the kale and pasta. Cook for 15-20 minutes until the pasta is tender.
6. Fry the sliced mushrooms in the reserved chorizo drippings.
7. Remove the Parmesan rind and serve the soup topped with the fried mushrooms.

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