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This recipe suits everyone’s pantry, cupboard & fridge. It is easily adapted to suit any vegetables you may have laying around or even left over vegetables from Sunday lunch. Here we use a combination of broad beans, squash and chorizo. But you can swap those out for leeks, asparagus and smoked bacon or parsnip, celeriac and ham, any combination you like which is perfect for these difficult times we find ourselves in. This recipe is for anyone, in any season, at any time.
50g diced chorizo
1/2 carrot, roughly chopped
1/2 small leek, white part roughly chopped
1/2 small onion, roughly chopped
2 cloves of garlic, grated finely
1/2 pepper, roughly chopped
top 1/2 of butternut squash roughly chopped
25g cooked fine beans cut into small pieces
30g frozen broad beans, podded
handful of pasta broken into rough pieces (Spaghetti, Penne, Fussilli anything you have)
1 tin of chopped tomatoes
1 tin of cannelini beans
800ml stock (chicken, veg, beef)
a little cheese (pecorino, parmesan, cheddar)
Start by sweating down the Chorizo in a saucepan with a little oil to release it’s own fat, once it’s well rendered and crispy add the carrot, cook these until they are soft and have a little colour.
Now add the leeks, onion and garlic with a little salt and cook until soft, add the pepper and squash, mix well then put the tomatoes and stock in the pan and bring to the boil.
When the squash is nearly cooked add the cannelini beans and pasta bring back up to the boil and when the pasta is cooked add the fine bean and broad beans. Season to taste and serve in a big bowl covered in lots of grated cheese with a big chunk of bread.
