Chorizo Mintestrone Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and chorizo sausage. Cook until the sausage is browned and the onion is softened.
• STEP 2.Add diced carrots, celery, and zucchini to the pot. Cook for a few minutes until the vegetables start to soften.
• STEP 3.Pour in the chicken broth and diced tomatoes. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
• STEP 4.Add the cooked pasta and cannellini beans to the pot. Cook for an additional 5 minutes until heated through.
• STEP 5.Stir in the chopped fresh mint and season with salt and pepper to taste. Serve the chorizo minestrone hot with crusty bread on the side.

Cooking Tips

• For a spicier soup, use hot or spicy chorizo sausage.
• Feel free to add other vegetables like bell peppers or spinach to the soup.
• If you prefer a thicker soup, you can mash some of the beans before adding them to the pot.

Storage and Serving

• Leftover chorizo minestrone can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the reheated soup with a sprinkle of fresh mint leaves for an extra burst of flavor.