Bacon and chorizo minestrone style

Large batches of soup are easy to make, however, freezing individual portions is more of a challenge. I ladled the soup into bowls and then poured each bowl full into Ziploc bags to be frozen. To defrost and serve, it's easiest to hold the bag under hot water for a moment or two after which it should easily fall from the bag still frozen into your serving bowl. You can then defrost and reheat as you wish.

Recipe : Chorizo and bacon minestrone style

Makes 10 servings

1 tbsp oil

1 tsp butter

6 rashers bacon, chopped

1 chorizo sausage, chopped into chunks

2 medium onions, peeled and chopped

2 carrots, scraped and sliced

2 stalks celery, sliced

3 cloves garlic, peeled and sliced finely

1 bell pepper, seeded and roughly chopped

2 bay leaves

1 tbsp sweet paprika 

1 tsp pimenton (smoked Spanish paprika - optional)

2 tsp salt or more to taste

freshly ground black pepper

1 can peeled plum tomatoes

6 cups chicken stock

10 mushrooms, halved

10 baby potatoes, halved

2 cups baby spinach leaves

1/2 cup fresh basil, oregano and parsley, well minced

1 can white beans, (any type), drained and rinsed thoroughly under a tap

Heat the butter and oil in one large or two medium size pans over medium heat and fry the bacon and chorizo until browned, crispy and cooked through. Similar to making Paella, the chorizo oils should colour and fragrance your cooking oil which is an important flavouring step.

Add the onion, carrots, celery, bell pepper, garlic and bay leaves and stir well for a few moments to allow the vegetables to release a little juice. Turn the heat down to low - medium, cover and sweat the vegetables for about 20 - 30 minutes, checking frequently. They should become soft and caramelize slightly.

Add the paprika, pimenton, (if using), salt and pepper and stir well. Then add the tomatoes, stock, mushrooms and baby potatoes. Let the mixture come to the boil, then reduce heat to medium, stir well, cover and simmer until the potatoes are soft.

Add the spinach and herbs, cover and allow to simmer for a few more minutes until the spinach has completely wilted.

Finally, add the beans and allow to heat through. You don't want the beans to cook at all or they may become mushy. The soup is now ready. You can help yourself to a bowl now to reward yourself for your hard work, or simply allow it to cool completely and then bag ready for the freezer. You probably want to taste it before cooling, however to adjust the seasoning to your taste. This soup is good with some cheese sprinkled on top to give it a creamy, salty flavour.