Italian Sausage and Bean Soup

• 2 tbspolive oil
• 300gItalian-style pork sausages, skins removed
• 2 tspfennel seeds
• 1/2 tspchilli flakes
• 1onion, finely chopped
• 2carrots, finely diced
• 2celery sticks, finely diced
• 3garlic cloves, sliced
• 1 x 400gtin chopped tomatoes
• 2 x 400gtins borlotti beans, drained and rinsed
• 1.5litres chicken stock
• 150gditalini or other small pasta
• 200gcavolo nero, stalks removed and leaves shredded
• fine salt
• black pepper
• 50gParmesan, grated
• 2 tbspextra virgin olive oil

Method

1. 1Heat the olive oil in a large pan over a medium-high heat. Add the sausage meat with the fennel seeds and chilli flakes and cook for 6 to 8 minutes, breaking it into small crumbs with a wooden spoon, until browned and crisp in places.
2. 2Add the onion, carrots and celery with a pinch of salt and cook for 8 minutes until soft, then stir in the garlic for a minute.
3. 3Pour in the tomatoes, beans and stock. Season with pepper, taste before adding salt, then simmer for 10 minutes.
4. 4Add the ditalini and cook for the time on its packet, usually 8–10 minutes, stirring now and then, until just tender. Add the cavolo nero for the last 4 minutes until it is soft and dark green.
5. 5Taste and adjust the seasoning, then ladle into bowls with the Parmesan and extra virgin olive oil. If freezing portions, cool promptly and freeze without the pasta where practical; add fresh pasta when reheating, or expect softer pasta if freezing the finished soup. Defrost in the fridge and reheat until steaming hot throughout.

Per serving

kcal

497

protein

23.3g

fibre

8g

carbs

44.6g

fat

25.7g