Spicy Chorizo Minestrone - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, chopped
1 small red chile, finely chopped
2 chorizo sausages, peeled chopped
1 large carrot, peeled, diced
2 stalks celery, diced
1 (400 g) can diced tomatoes
6 cups chicken stock
1 1/4 cups small dried pasta shapes
1/2 cup frozen peas, run under hot water, drained
1 (400 g) can cannellini beans, rinsed, drained
1/4 cup flat leaf parsley, chopped
salt and pepper
grated parmesan cheese, and crusty bread to serve

Preparation

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.