How to make it

  • Peel and finely chop the garlic and onion. Trim and roughly chop the carrot, and celery, then add the vegetables to a large bowl.
  • Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
  • Drain the beans, then set aside.
  • Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the chorizo and fry gently for 2 minutes, or until golden.
  • Add the garlic, onion, carrot, celery, leek and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
  • Add the beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
  • Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes.
  • Remove and discard any tough stalks bits from the broccolini or your greens of choice, then roughly chop.
  • Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. Try some just before the time is up to make sure you cook it perfectly.
  • Add a splash more stock or water to loosen, if needed.
  • Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a dollop of pesto, if you like.

Reviews & Comments 1

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  • chuckieb 1 year ago
    This looks amazing. I LOVE soup! :)
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