Spicychorizominestrone Recipes

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.

Steps:

• Shape the sausage firmly into 1/2-inch meatballs.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
• Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
• Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.

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.

Steps:

• Make the soffritto:
• Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6-8 minutes. Season with salt.
• Make the pesto:
• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes).
• Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining 1/3 cup oil; season with salt and pepper.
• Make the soup:
• Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
• Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
• Do Ahead
• Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.

Steps:

• Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
• Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

Steps:

• Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
• Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
• Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.