Chorizo Minestrone Soup
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

With the arrival of April comes the necessity to complete the task of spring cleaning at home. While some people likely limit their cleaning efforts to closets, basements, and attics, it’s also important to clean out your pantries, refrigerators, and freezers. I used much of my leftover vegetables to throw together something of a “garbage soup,” which turned into a chorizo minestrone.

You can make this, or turn pretty much anything else you have in stock into a soup as long as you have the means to make broth.

What you’ll need:
1 link chorizo
1 cup string beans, chopped
1 cup grape tomatoes
1 white potato, cubed
3 large cauliflower flowerets, chopped
1/2 large Spanish onion, chopped
16 oz small white beans
3 stalks celery with leaves, chopped
1 tsp dried parsley
1 tsp dried basil
1 tsp garlic, minced
4 cups chicken broth
2 cups water
1/4 cup Pomi
1 cup tortellini
Olive oil
Grated Pecorino Romano

Directions:
Slice and cook the chorizo in a pan.

While the chorizo is cooking, heat the olive oil, garlic, and onion in a large pot. After a few minutes, add the celery, parsley, and basil before stirring. Then, stir in the cauliflower, potato, and string beans.

Drain the chorizo and pat it dry.

Add the chicken broth and water to the pot. Stir in the Pomi.

Slice the chorizo and stir into the soup. Cover and bring to a boil. Once the soup boils, let simmer for about 10-15 minutes. Add the pasta and let simmer for about 30 minutes.

Serve in bowls and add the cheese to taste.

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