Minestrone

This is one of the traditional meals that I have slightly amended. A firm favourite whilst growing up, this meal is great as leftovers the next day!

Ingredients

4 thick slices chorizo
1 brown onion, thinly sliced
½ red capsicum, finely diced
Chilli paste
4 brussel sprouts, finely sliced
2 carrots, finely diced
1 potato, finely cubed
1 small can baked beans in tomato sauce, mashed
½ bottle tomato passata
1 can chick peas, drained and rinsed
½ cup small pasta
1 teaspoon chicken stock powder
Salt & pepper

Method

Add some olive oil to a saucepan. Once the oil is hot, add chorizo. Cook until slightly browned.
Add in onions, capsicum and chilli paste. Cook until onions have softened. Add in tomato passata and cook for 5 mins.
Add in boiling water and add in stock powder to taste. Turn down heat to medium and add in carrots, brussel sprouts and mashed baked beans. Cook for 15-20mins. Season with salt (if required) and pepper.
Add in potatoes and pasta. When pasta is al dente, add in chick peas.
Ladle soup into bowls. Sprinkle percorino cheese on top and serve.