Minestrone Soup – Sophini

Recipes

Minestrone Soup with Roasted Bell Pepper, Squash, Zucchini, and Chorizo

Ingredients

For 4 people

400g pasta mix: carrot, beetroot, spinach, parsnip, bell pepper
½ red onion
1 clove garlic pulp
5 plum tomatoes
¼ chili pepper
1 teaspoon oregano
½ teaspoon smoked paprika powder
¼ yellow zucchini
¼ green zucchini
1 red bell pepper
¼ butternut squash
100g frozen peas
100g broad beans (jar)
200g chorizo sausage
Extra virgin olive oil
Salt and pepper
Fresh herbs such as chervil, garden cress

Serving tip:

Serve with freshly baked ciabatta bread, olives, and tomato tapenade.

Minestrone Soup with Roasted Bell Pepper, Squash, Zucchini, and Chorizo

Step 1: Make a small cross on the rounded side of the tomatoes and immerse them in boiling water for 10 seconds. Shock them in cold water and peel off the skin. Dice the tomatoes and add them to a cooking pot with chopped garlic, chili pepper, smoked paprika powder, oregano, and red onion. Sauté briefly. Add the tomato cubes and simmer into a sauce. Add 250 ml of water, salt, and pepper to taste. Blend into a smooth soup with an immersion blender. Stir in 1 ½ dl olive oil.

Step 2: Wash and dice the zucchinis and bell pepper into small cubes. Peel the butternut squash and cut the flesh into small cubes.

Step 3: Briefly sauté the zucchini, bell pepper, and squash cubes in a pan with a splash of olive oil. Season with salt and pepper.

Step 4: Rinse the broad beans in a sieve under cold water and let them drain well. Peel the skin off the broad beans and split the halves. Ensure the peas are defrosted.

Step 5: Remove the casing from the chorizo sausage and cut into small cubes. Briefly fry the cubes in a pan, add ½ dl olive oil, and stir well. Strain the chorizo cubes and keep both the oil and the cubes separately.

Step 6: Cook the pasta mix al dente in plenty of salted boiling water (about 4 minutes). Rinse with cold water and set aside.

Step 7: Serve the soup in a warm soup bowl. Add the warm pasta, vegetables, a few chorizo cubes, and a spoonful of chorizo oil. Garnish with fresh herbs and serve immediately.

Variation tip:

Replace the parsley once for basil. Also delicious with fresh salmon fillet or pangasius fillet.