Its soup weather again! I have been making this soup for years now and it is still a favourite. You can substitute vegetables to your liking.
Ingredients
- 2 tbsp extra-virgin olive oil
- 200 g smoked pork belly,bacon, or speck cut into 1cm dice
- 3 onions, cut into 1cm dice
- 1 carrot, cut into 1cm dice
- 2 stalks celery, cut into 1cm dice
- 2 chorizo, cut into 1cm dice
- 4 free-range chicken thigh fillets, cut into 2cm dice
- 3 cloves garlic, crushed
- 1 400 gm can chopped tomatoes
- 1 Liter – (4 cups) chicken stock
- 250 gm (1 cup) Gluten free spaghetti or ½ cup quinoa
- 150 gm (1 cup) green peas
- 2 zucchini, cut into 1cm dice
- 1 400 gm can cannellini beans, rinsed and drained
- 1 pkt baby spinach leaves
- 1 tbsp finely chopped parsley or basil leaves
To serve:
- finely grated parmesan
Directions
1. Heat 1tbsp olive oil in large saucepan over medium-high heat
2. Add bacon or pork belly and cook, stirring occasionally for 2mins or until starting to colour
3. Add onion, carrot and celery and cook for 10mins
4. Then add chorizo, chicken and garlic and cook, stirring occasionally for 5mins
5. Add tomato and stock and season to taste with sea salt and freshly ground pepper
6. Bring to boil, reduce heat to medium, then cover and simmer for 10mins
7. Add pasta, peas, zucchini and beans and stir to combine
8. Increase heat to medium-high and cook, covered, for 10-12mins or until pasta is all done
9. Remove from heat, stir through spinach, parsley and remaining olive oil
10. Ladle into bowls and serve immediately with parmesan and some bread, if desired
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“You don’t become what you want, you become what you believe”
– Jamie Kern Lima
