Ingredients

Method

  1. Heat the oil and garlic in a large pot. Add chicken, chorizo & celery and cook on medium heat for 4 to 5mins, stirring occasionally. Mix the tomato paste into the pot and cook for 1min.
  2. Add tomato passata, chicken stock and bring to the boil. Once boiled, reduce heat to a simmer.
  3. Next add the pasta to the pot and cook for 8 to 10mins, or until pasta is al dente.
  4. Remove the pot from the heat and cover for 2mins. Remove the garlic and tear the basil leaves into the pot. Add in the cannellini beans.
  5. Season the soup with salt and pepper.
  6. Finish with pecorino over the top.

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