Spring Minestrone for Two with a Spanish Twist

Ingredients

 * 1 tablespoon olive oil
 * ½ small onion, finely chopped
 * 1 leek, white part sliced
 * 1 carrot, finely chopped
 * 2 garlic cloves, finely chopped
 * 2 small potatoes, peeled and diced
 * 1 chorizo sausages, cut into bite-sized pieces
 * 150 g shelled broad beans
 * 1 cup chicken stock

Garnish

 * 2 tablespoons olive oil
 * ¼ cup Parmesan cheese, grated

Directions

 * 1) Heat the olive oil in a small saucepan, then add the onion, leek and carrot.
 * 2) Saute over a low heat until soft.
 * 3) Add the garlic, potatoes and chorizo and cook again for a few minutes.
 * 4) Add the broad beans and stock and simmer for 20 minutes or until the broad beans are soft.
 * 5) Season to taste with salt and pepper, then take half of the soup and puree it in a food processor.
 * 6) Return the puree to the main soup and stir.
 * 7) You should have a quite thick consistency, but you can add more chicken stock if desired.
 * 8) Drizzle with extra olive oil and serve topped with Parmesan cheese, if you like.