Save Recipe

Chickpea & Chorizo Minestrone

Name: Chickpea & Chorizo Minestrone
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 tbsp extra-virgin olive oil; 100g chorizo diced; 1/2 tsp smoked paprika; 2 cloves garlic crushed; 1 tsp chopped rosemary; 2 cups Sunday Sauce null; 1 litre chicken stock; 1 x 400g can chickpeas drained and rinsed; 2 zucchini diced; 1 cup dried pasta shapes; salt and freshly ground black pepper to taste; 1/4 cup basil leaves to serve; 1/4 cup grated parmesan to serve

Here’s a super speedy soup to whip up when you’re in a hurry. When zucchini are expensive, sub in fresh greens — silverbeet, spinach, kale, and watercress all make good additions. You can also add diced pumpkin or potatoes to bulk it up into more of a vegetable stew.

Prep Time

10 mins

Cook Time

20 mins

Serves

Soup

Quick & Easy

Ingredients

1 tbsp extra-virgin olive oil

100g chorizo, diced

1/2 tsp smoked paprika

2 cloves garlic, crushed

1 tsp chopped rosemary

2 cups Sunday Sauce

1 litre chicken stock

1 x 400g can chickpeas, drained and rinsed

2 zucchini, diced

1 cup dried pasta, shapes

salt and freshly ground black pepper, to taste

1/4 cup basil leaves, to serve

1/4 cup grated parmesan, to serve

Method

Heat oil in a large pot and cook chorizo over medium heat, stirring now and then until it sizzles and the fat starts to run.

Add smoked paprika, garlic and rosemary, stir to combine, and cook for another minute.

Add pasta sauce and stock and bring to a simmer. Add chickpeas, zucchini and pasta and simmer until pasta is tender (check packet instructions for timing depending on shape and brand). Season with salt and pepper to taste.

Just before serving, mix in chopped herbs and parmesan. The soup will keep in the fridge for 2-3 days or can be frozen.