Spicy chorizo minestrone (Salamino piccante minestrone)
With or without the chilli, this is a quick, easy and tasty weeknight meal
2 tablespoons olive oil
1 large brown onion, diced
2 garlic cloves, chopped
1 small red chilli, finely chopped (optional)
2 chorizo sausages, chopped
1 large carrot, peeled, diced
2 sticks celery, diced
400g can diced tomatoes
6 cups Campbell's Real Stock Chicken
1 1/4 cups dried small pasta shapes
1/2 cup frozen peas
400g can cannellini beans, rinsed, drained
1/4 cup flat-leaf parsley leaves, chopped
grated parmesan cheese and crusty bread to serve
Heat oil in a large saucepan over medium high heat. Add 
onion,  garlic, chilli and chorizo.  Cook, stirring often, for 3 minutes.
Add carrot and celery.  Cook, stirring for 2 minutes.  Stir in tomatoes and stock.   Bring to the boil.  Add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is just tender.
Stir in peas, beans and parsley.  Simmer for 5 minutes or until beans are warmed through.  Season with salt and peppper.
Laddle soup into warmed bowls.  Sprinkle with parmesan. Serve with crusty bread.
Serves 4 to 6