RED KIDNEY BEANS AND CHORIZO MINESTRONE

PORTIONS: 6

INGREDIENTS

1 lb. red kidney beans soaking in water overnight

5 cups water

1 tbsp. vegetable oil

3 minced garlic cloves

1 yellow onion, diced

1⅓ cup diced carrots

1 cup diced celery

½ cup diced orange pepper

½ cup diced red pepper

2 cups chopped cabbage

1½ cups corn kennels

2 cups chicken broth or water

2 pieces chicken bouillon without MSG

1 cup diced tomatoes

1 cup crushed tomatoes

1 bay leaf

1½ tsp. salt

6 Spanish chorizos

½ cup elbow macaroni

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh oregano

1 tsp. fresh thyme leaves

1 tbsp. chopped fresh basil leaves

METHOD

Weight and cut all ingredients necessary for the recipe.

Drain the beans and place them in a pot with 5 cups of fresh water. Bring the liquid to a boil and let the beans to simmer for about 1 hour until are soft.

Heat the oil in a large pot and sauté the garlic and onions together until lightly brown.

Add carrots, celery, orange pepper, red pepper and cabbage. Let them sweat for a few minutes at moderate heat.

Add beans with the liquid, corn, chicken broth, chicken bouillon, diced tomatoes, crushed tomatoes, bay leaf, salt and chorizos. Bring the liquid to a boil and let to simmer for 15 minutes.

Add elbow macaroni and fresh herbs and cook until pasta is done.

Slice the chorizos before serving.