Chunky chorizo, pasta and bean soupby Tilly Baxter |
| Preperation time: 10 mins Cooking time: 40 mins Serves: 4 |
| Recipe Ingredients |
| 4 tbsp olive oil; 1 large onion, chopped; 50g chorizo sausage, chopped; 4 garlic cloves, crushed; 2 tbsp chopped thyme; 1.2 litre passata; 750ml chicken stock; 2 x 400g cans borlotti beans, rinsed and drained; 200g small pasta shells; 3 tbsp chopped basil; freshly grated parmesan to serve. |
| Recipe Method |
| Heat the oil in a saucepan and fry the onion,
chorizo, garlic and thyme for 5 minutes. Add the passata, chicken
stock, borlotti beans and season. Bring to the boil, cover and
simmer for 20 minutes. Add the pasta and basil and cook for a further 10 minutes until the pasta is tender. Serve the soup topped with grated parmesan. |
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