Smokey Minestrone with Ginger and Chorizo

Smokey Minestrone with Ginger and Chorizo

1 hour
NaN  Serves

A flavoursome soup created by Will Stewart. He uses chorizo for the spicey and smokiness, the ginger delivers warmth and comfort and our Jaraman cabernet sauvignon enhances all of the other flavours, but most of all it gives the perfect drop to serve with this soup.


  • 250g dried macaroni
  • 250g chorizo sausages, diced
  • 1 cup\/large glass Jaraman Cabernet Sauvignon
  • 2 tins plum tomatoes
  • 1L vegetable stock
  • 1 brown onion, roughly chopped
  • 4 cloves garlic
  • 1 celery stick, roughly chopped
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 leek washed, cleaned and sliced
  • \u00bd bunch kale, stalks removed and roughly chopped
  • \u00bd bunch silver-beet including stalks, roughly chopped
  • \u00bd bunch fresh parsley
  • 3 inches ginger, peeled and sliced
  • 50g butter
  • olive oil
  • salt and pepper
  • parmesan cheese and parsley to serve


  1. Heat some olive oil in a large pot over a medium heat and fry the diced Chorizo until golden. Add in the the onion, garlic, celery, carrot and leek and butter and sweat for about 8-10 minutes. Add in the zucchini and ginger and Cook for a further 5 minutes.
  2. Pour in the wine and cook for a further 2 minutes then add in the parsley, plum tomatoes and stock. Bring to the boil and simmer for 20 minutes
  3. After 20 minutes, break the tomatoes up with a wooden spoon, add in the silver beet, kale and macaroni and cook for 5-10 minutes until the macaroni is cooked.
  4. Serve with a large glass of the Jaraman Cabernet Sauvignon.
  5. Hints, tips, substitutes and other ideas: You can substitute chorizo for bacon or leave out all together for a meat free version and by adding \u00bd tsp of smoked paprika you can get a similar flavour profile.