Minestrone with Chorizo Meatballs and Lotsa Veg

Soup doesn’t come much heartier than this! To make ahead, cook the green beans separately then add to the hot soup along with the pasta and spinach just before serving.

1 tablespoon olive oil

400 grams raw chorizo sausages

100 grams streaky bacon, finely chopped

1 brown onion, chopped 1 large carrot, chopped

2 medium stalks celery, sliced 3 cloves garlic, crushed ¼ cup tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons dried oregano ½ teaspoon chilli flakes 400 gram tin crushed tomatoes

6 cups chicken stock

400 gram tin white beans, drained and rinsed 150 grams green beans, trimmed

½ cup grated parmesan big handful baby spinach 120 grams pasta of choice, cooked

Heat the oil in a large pot. Squeeze the sausages out of their skins into small meatballs and fry until lightly golden. Remove and set aside. Add the bacon, onion, carrot and celery and cook for 10 minutes. Stir in the garlic, tomato paste, Worcestershire sauce, oregano and chilli flakes. Cook for 3 minutes, stirring often then add the tomatoes and stock. Season and simmer for 30 minutes. Add the meatballs, white beans and green beans and simmer for 5 minutes. Stir in the parmesan, spinach and pasta.

TO SERVE : Divide the soup among bowls and top with fresh basil leaves and shaved parmesan. SERVES 6-8