Sausage, cavolo nero and chickpea minestrone


This classic Italian soup spiced up with pork and fennel sausages is full of flavour, moreish and nourishing all in one. Consider making a double batch and have it for lunch the next day.

You'll need

80 ml (⅓ cup) olive oil 250 gm pork and fennel sausages, casings removed, filling crumbled 2 tsp fennel seeds 1 tsp dried chilli flakes 2 celery stalks, diced 1 Spanish onion, finely chopped 1 large carrot, diced 3 small garlic cloves, finely chopped 1 litre (4 cups) chicken stock 400 gm canned chopped tomatoes 2 rosemary sprigs 400 gm canned chickpeas, drained and rinsed 80 gm soup pasta, such as risoni or stelline ½ bunch cavolo nero, stalks removed, leaves coarsely chopped Finely grated parmesan and sourdough bread, to serve

Method

  • 01
  • Heat 50ml olive oil in a large saucepan over medium-high heat, add sausage and fry until browned (5-7 minutes), adding fennel seeds and chilli in the last minute of cooking.
  • 02
  • Meanwhile, sauté celery, onion, carrot and garlic in remaining olive oil in a frying pan over medium heat, stirring occasionally, until softened and light golden (5-7 minutes). Add to sausage along with stock, tomatoes and rosemary, season to taste, bring to the boil and simmer for 8-10 minutes. Add chickpeas and pasta, stir to stop pasta sticking together, and simmer until pasta is al dente (5-6 minutes), adding cavolo nero in the last 2 minutes of cooking.
  • 03
  • Season to taste, divide among bowls, scatter with parmesan and serve with sourdough bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

July 2017

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