Spring Minestrone For Two With A Spanish Twist

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1/2 small onion, finely chopped
• 1 leek, part sliced
• 1 carrot, finely choped
• 2 garlic cloves, finely chopped
• 2 small potatoes, peeled and diced
• 1 chorizo sausage, cut into bite-sized pieces
• 150 g shelled broad beans
• 1 cup chicken stock
• 2 tablespoons olive oil
• 1/4 cup parmesan cheese, grated

Recipe

• 1 heat the olive oil in a small saucepan, then add the onion, leek and carrot.
• 2 saute over a low heat until soft.
• 3 add the garlic, potatoes and chorizo and cook again for a few minutes.
• 4 add the broad beans and stock and simmer for 20 minutes or until the broad beans are soft.
• 5 season to taste with salt and pepper, then take half of the soup and puree it in a food processor.
• 6 return the puree to the main soup and stir.
• 7 you should have a quite thick consistency, but you can add more chicken stock if desired.
• 8 drizzle with extra olive oil and serve topped with parmesan cheese, if you like.