Spicychorizominestrone Recipes

SPICY CHORIZO MINESTRONE

Steps:

• Heat oil in a large saucepan over medium high heat. Add the onion, garlic, chili and chorizo and cook stirring often for 3 minutes.
• Add carrot end celery, cook stirring for 2 minutes. Stir in the timates and stock.
• Bring to the boil and add the pasta. Simmer uncovered for 10-15 minutes or until the pasta is just tender.
• Stir in the peas, beans and parsley. Simmer for 5 minutes. Season with salt and pepper.
• Ladle into warmed bowls, sprinkle with parmesan and serve with crusty bread.

MODERN MINESTRONE

Steps:

• In 4qt covered saucepan, bring broth, water, tomatoes, and basil to a boil.
• Add remaining ingredients except parmesan.
• Reduce to medium and simmer covered until macaroni is al dente, about 12 minutes.
• Serve with parmesan sprinkled on top.

SPINACH MINESTRONE

Steps:

• In a large saucepan coated with non-stick spray, saute onion and garlic until tender, about 5-8 minutes.
• Add the broth, beans, tomatoes, carrots, macaroni and oregano.
• Cook until vegetables are tender, about 20 minutes.
• Stir in chopped spinach and bring to a boil.
• Remove from heat and let stand for 10 minutes.

SPICY MINESTRONE WITH SAUSAGE

Steps:

• Cut sausage into pieces.
• Chop onion.
• Mince garlic.
• Dice potato and bell pepper.
• Cut zucchini in quarters lengthwise and then slice.
• Heat oil in a dutch oven over medium heat.
• Cook sausage until browned, about 10 minutes.
• Drain on paper towels, saving 1 tbs fat.
• Cook onion, garlic, potato and bell pepper in fat and cook for 5 minutes.
• Add sausage, tomatoes with their liquid, herbs, spices, pepper flakes, salt & pepper to taste and stock.
• Bring to a boil.
• Reduce heat to low, cover and simmer until potato is tender, about 30 minutes.
• Stir in kidney beans with their liquid, zucchini and pasta and simmer until pasta is tender, about 20 minutes.
• Taste for seasoning and add salt & pepper if needed.
• Pass cheese with the soup and let guests help themselves.

HEARTY MINESTRONE

Steps:

• Bring broth, beans, and tomatoes to boil in large saucepan.
• Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering.
• Add onions and cook until softened, about 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
• Stir in vegetables and basil and cook until heated through, about 5 minutes.
• Season with salt and pepper.