Sausage minestrone
- Good Food team
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Serves 6
Easy
Prep: 20 mins
Cook: 40 mins
A star rating of 4.2 out of 5.7 ratingsRate
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Bulk out this chunky vegetable soup with hearty sausage and cannellini beans, then serve with our tapenade ciabatta toasts
Freezable
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Butternut ricotta tart with fiery rocket salad
A star rating of 4.3 out of 5.10 ratings
Sausage minestrone
A star rating of 4.2 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
plus extra for drizzling
-
2 onions
finely chopped
-
6 carrots
roughly diced
-
4 celery
sticks, roughly diced
-
4 garlic cloves
roughly chopped
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8 good-quality sausages
skins removed and sausagemeat broken into walnut-sized pieces
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1 tbsp tomato purée
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2 x 400g cans chopped tomatoes
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1 chicken stock cube
crumbled
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400g can cannellini bean
drained and rinsed
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1 tbsp golden caster sugar
-
1 tbsp red wine vinegar
-
large pack parsley
roughly chopped
-
Tapenade toast
(see 'goes well with'), to serve
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Nutrition: per serving
-
kcal393
low
-
fat23g
-
saturates7g
-
carbs32g
-
sugars19g
-
fibre6g
-
protein14g
-
salt2.4g
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Method
-
step 1
Put the oil, onions, carrots, celery and garlic in a large saucepan. Cook gently over a low heat for 15 mins or until soft. Meanwhile, tip the sausage pieces into a non-stick frying pan, turn up the heat and sizzle for a few mins to brown. Put to one side.
-
step 2
Stir tomato purée through the soft vegetables and cook for 1 min more. Pour in the tomatoes, 3½ cans of water and the stock cube. Stir and simmer for 10 mins. Add the sausage pieces and beans, and bubble down for 10 mins until sausages are cooked through. Season and stir in the sugar, vinegar and parsley. Spoon into bowls, adding a Tapenade toast (see 'goes well with') to float, and a drizzle more olive oil, if you like.
Recipe from Good Food magazine, November 2013
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A star rating of 4.2 out of 5.7 ratings
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