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


  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

July 2017

You might also like...

A culinary Tour de France


T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes


Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche


Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus


Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin


conversion tool