This classic Italian soup spiced up with
pork and fennel sausages is full of flavour, moreish
andnourishing all in one. Consider making a
double batch and have it for lunch the next day.
80 ml (⅓ cup)olive oil250 gmpork and fennel sausages, casings removed, filling crumbled2 tspfennel seeds1 tspdried chilli flakes2celery stalks, diced1 Spanish onion, finely chopped1large carrot, diced3small garlic cloves, finely chopped1 litre (4 cups)chicken stock400 gmcanned chopped tomatoes2rosemary sprigs400 gmcanned chickpeas, drained and rinsed80 gmsoup pasta, such as risoni or stelline½ bunchcavolo nero, stalks removed, leaves coarsely choppedFinely grated parmesan and sourdough bread, to serve
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.
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.
Season to taste, divide among bowls, scatter with parmesan and serve with sourdough bread.