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Barley and Chorizo Minestrone

Chorizo adds a lovely smokey flavour to this modern take on the classic Italian soup. Serve with parsley and crumbled feta

Barley and Chorizo Minestrone

Serves 4

1 tbsp olive oil

2 chorizo sausages, coarsely chopped

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

2 celery sticks, finely chopped

1 zucchini, finely chopped

2 garlic cloves, crushed

2 tsp smoked paprika

¼ cup dry sherry

800g diced tomatoes

2 cups chicken stock

½ cup pearl barley

400g cannellini beans, rinsed, drained

½ bunch kale, shredded

marinated feta, crumbled, to serve

shredded flat-leaf parsley leaves, to serve

 

Heat oil in a large saucepan over high heat. Add sausages. Cook, stirring, for 5 minutes or until golden brown. Add onion, carrot, celery, zucchini and garlic. Cook, stirring, for 5 minutes or until onion softens.

Add paprika and stir to combine. Add sherry and bring to the boil. Add tomatoes, stock and barley. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 30 minutes or until barley is tender. Add beans and kale; stir until kale wilts. Season with salt and freshly ground black pepper to taste.

Divide soup among serving bowls. Sprinkle with feta and parsley to serve.

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